tummy warmer chili

Name: Tummy Warmer Chili
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 8
Ingredients: 1 large onion, finely chopped; 2 tablespoon(s) olive oil; 3 clove(s) garlic, minced; 2 pound(s) lean ground sirloin; 1 can(s) tomato sauce (8 oz); 1 can(s) fire roasted diced tomatoes (14.5oz); 2 1/2 cup(s) water; 1/2 cup(s) red chili powder (mild, medium, or hot); 1 tablespoon(s) ground cumin; 2 can(s) green chili, diced (4 oz cans or 1 large); 2 teaspoon(s) salt; 2 teaspoon(s) dried mexican oregano; 1 tablespoon(s) white sugar; 3 can(s) pinto beans, drained (15oz); ## OR YOU CAN PRE COOK 2 LB PINTO BEANS BEFORE HAND; 1/2 cup(s) sour cream; 1/2 large block of velveta; 1/2 cup(s) evaporated milk

(1 RATING)

64 Pinches 1 Photo

JoSele Swopes

DELTA, CO

Updated on Sep 22, 2010

Red Chili is another favorite of ours during the cold or rainy season...My husband and I have worked together on this one...We like to make chili dogs in buns or flour tortillas with this chili...It is great with Grated Cheese and Chopped onion on top, I like the crunch of the fresh onions...Makes Great Huevos Rancheros too..

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method ---

yield 8 serving(s)

Ingredients

1 large onion, finely chopped
2 tablespoons olive oil
3 cloves garlic, minced
2 pounds lean ground sirloin
1 can tomato sauce (8 oz)
1 can fire roasted diced tomatoes (14.5oz)
2 1/2 cups water
1/2 cup red chili powder (mild, medium, or hot)
1 tablespoon ground cumin
2 cans green chili, diced (4 oz cans or 1 large)
2 teaspoons salt
2 teaspoons dried mexican oregano
1 tablespoon white sugar
3 cans pinto beans, drained (15oz)
OR YOU CAN PRE COOK 2 LB PINTO BEANS BEFORE HAND
1/2 cup sour cream
1/2 large block of velveta
1/2 cup evaporated milk

How To Make tummy warmer chili

Step 1

1. Heat the olive oil in a Dutch Oven over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.

Step 2

2. Remove from heat and stir in the green chili, tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, oregano, and sugar. Place the mixture over medium heat and bring to a boil. Stir in milk, sour cream and velveta, stir till cheese has melted, if while cooking chili is a little too thick you may thin by using a little more milk a TBSP at a time till reaches right consistency. Reduce heat to low, cover and simmer for about 1 hour.
Step 3

3. Stir often so the chili does not scorch. Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.
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