Puree the tomatoes in a blender or food processor. Brown the beef in the olive oil for 2 to 3 minutes. Add 1 Tbsp. ground cumin, the cumin and caraway seeds, and the chopped onion. Stir-fry for two minutes. Add the tomatoes, chilies, garlic, beans, and the rest of the spices. Bring to a simmer. Simmer, uncovered, for about 15 minutes.
By Connie from Cotter, AR
My favorite canned tomato for chili is Del monte with basil garlic and oregano. It has a sweeteness that balances the spices nicely.
excellent -- I had to make some adjustments. I had ground elk, so I used that. I didn't have kidney beans, so I used pinto beans. I didn't have ground allspice, so I used 1/4 tsp. cinnamon, 1/8 tsp cloves and 1/8 tsp nutmeg. I used a large can of whole tomatoes and cut them up, as we like tomato chunks. Thank you so much for this recipe, Connie -- it has just enough 'heat' without being overpowering for us.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!