Recipe by Chef shapeweaver �
I found this in the 2003 Taste of Home Annual Recipes cookbook. It was sent to them by Norma Grogg of St. Louis, Missouri. Since I like a meatier chili, an extra 1/4 pound of ground beef was added.But even if the extra beef hadn't been added, I still think it would be enough for 4. After simmering, I did a " taste test " and added some crushed red pepper flakes for more heat. If you don't add the crushed red pepper, it's very mild. If desired add some cheese to each serving. Submitted to " ZAAR " on October 22nd,2009
Top Review by bmcnichol
Good and easy to make. I doubled the recipe but used a pound of ground beef that I already had cooked in the freezer. I also used petite diced tomatoes as that is all I buy. I didn't add the optional crushed red peppers as I thought it was perfectly seasoned. Really quick to make. I froze for lunches.
- 1⁄4 lb ground beef
- 1⁄4 cup chopped onion
- 1 garlic clove, minced
- 1 (15 1/2 ounce) can chili beans, undrained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon crushed red pepper flakes (optional)
Directions See How It's Made
- Im a medium sauce pan, add beef,onion, and garlic.
- Cook over medium heat until meat is no longer pink,drain and return to saucepan.
- Add the remaining ingredients,and bring to a boil.
- Reduce heat, cover and simmer for 15 to 20 minutes or until heated through.