Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 500g (1 lb) minced beef
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 400g (14 oz.) cans diced tomatoes, undrained
- 2 Tbsp tomato puree
- 2-3 Tbsp. chili powder (depending on how spicy you want it)
- 2 Tbsp cocoa powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp. dried oregano
- ½ tsp. salt
- ⅛ teaspoon pepper
- 2 410g (15 oz.) tins red kidney beans, rinsed and drained
- 2 Tbsp. cornstarch
- ¼ cup water
Instructions
- Saute onions in a skillet until soft.
- Make a hole in the onions and add ground beef allowing it to sit untouched for 2-3 minutes while it browns. Then stir and cook until no longer pink. Drain.
- Mix all ingredients except cornstarch and water in 3-4 quart slow cooker.
- Cover and cook on low heat for 6-7 hours. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
- If you are storing the chili in the freezer make sure to cool completely. Then add to a labeled storage bag. Store for 4 to 6 months
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