quick meaty chili
(1 RATING)
My husband makes an incredible chili that can take hours. I scaled it down some and played with it so that it can cook faster with the same flavors. Secret is having a pot and pan cooking together to save time.
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prep time
10 Min
cook time
35 Min
method
---
yield
as many as you want
Ingredients
- 2 cans beef broth
- 2 pounds ground beef
- 2 pounds chopped beef stew meat (bit size pieces) or pre-chopped taco meat
- 2 cans pinto beans 28 ozs (this is where you can mix your beans add or subtract the amount you want to use.
- 2 cans diced tomatoes (14.5 oz each)
- 1 can tomate paste
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 large bell pepper chopped
- 1 tablespoon new mexico chili powder
- 1 teaspoon cumin
- - salt and pepper
How To Make quick meaty chili
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Step 1In a stock pot put both cans of beef broth to boil, cans of diced tomatoes and cans of beans.
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Step 2In a separate pan brown ground beef when done add to stock pot.
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Step 3In same pan brown stew or taco meat. Add to stock pot when done.
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Step 4In same pan add small amount of oil and saute bell pepper, onion and garlic when soften add to pot. Add tomato paste.
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Step 5When all the elements are in the pot lower to a simmer and begin adding the spices. Begin with a tablespoon chili powder, add salt and pepper and about a teaspoon of cumin.
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Step 6Let simmer low uncovered stir constantly. After about 10 minutes taste again for seasoning adjust if necessary. Chili ready when stew/taco meat is tender (you can allow this mixture to cook for a long period of time or for just a short period)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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