Evan All Meaty!

Almost 2 years ago now I ventured into the kitchen for my first time to make some chili for my ward's trunk or treat they were having the following evening. I tried my hardest to make the best chili my little converted self could and then by the next night I had it perfected! So then we got to the trunk or treat and I got second place! I was so proud of my little self. So this last Friday, Derek and I decided to stay in and do some homework and just watch a movie together so I decided that trying out my chili skills again would be the perfect quick fix for dinner!
So this is the said chili two years ago, along with myself and the other people who also won various awards for their culinary delights.
Ingredients:
  1. 1 pound ground beef chuck
  2. 1 medium onion, chopped
  3. 1 teaspoon red pepper flakes
  4. 1 tablespoon ground cumin, divided
  5. 2 (10.75 ounce) cans condensed tomato soup
  6. 2 (14.5 ounce) cans chicken broth
  7. 1 (14.5 ounce) can crushed tomatoes
  8. 5 tablespoons chili powder
  9. 1 teaspoon ground black pepper
  10. 1 teaspoon salt
  11. 1 (15.5 ounce) cans pinto beans, drained
  12. 1 (15.5 ounce) cans dark red kidney beans, drained
  13. 1 (15.5 ounce) cans light red kidney beans, drained
  14. cayenne pepper to taste
Directions:
  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck into the hot pan, and cook until evenly browned. Drain off excess grease. Add onion, red pepper flakes, and 1/2 tablespoon of the cumin; cook and stir until onion is tender.
  2. Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes.
Note: you can also place cooked ground chuck and remaining ingredients in a sow cooker and cook on low 8-9 hours.

1 comment

  1. I'm stealing this as soon as I purchase my stock pot!!

    ReplyDelete