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Beans and Ground Beef Chili

Ingredients

  • 1 lb. lean ground beef
  • 1 Tbsp. olive oil
  • 1-1/2 pound tomatoes
  • 1 medium onion, chopped
  • 3 green chilies chopped
  • 4 cloves garlic, finely chopped
  • 2 cans (15 oz. ea.) red kidney beans
  • 2 Tbsp. cumin, ground
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. caraway seeds
  • 3 Tbsp. oregano
  • 1 tsp. cayenne pepper
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  • 2 tsp. dried tarragon leaves
  • 1/2 tsp. allspice
  • 1/4 tsp. black pepper
  • 2 tsp. coarse sea salt

Directions

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

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November 5, 20070 found this helpful

My favorite canned tomato for chili is Del monte with basil garlic and oregano. It has a sweeteness that balances the spices nicely.

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November 6, 20070 found this helpful

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.

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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.

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