Ray's Garlic Chili
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 2 cups extra-sharp cheddar cheese, shredded
- 8 ounces low-fat sour cream
- 2 teaspoons bacon fat
- 4 garlic cloves, minced
- 1 1⁄2 lbs lean ground beef
- 3 tablespoons Worcestershire sauce
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cocoa
- 1⁄2 teaspoon beef base (I use Better Than Bouillon from Walmart)
- 1⁄2 teaspoon Tabasco sauce
- 1 (15 ounce) can no-salt-added diced tomatoes, undrained
- 1 (15 ounce) can fat-free refried beans
- 1 (2 ounce) envelope onion soup mix
directions
- Set the cheddar cheese and sour cream aside until serving time.
- In a large frying pan, lightly roast the minced garlic in bacon fat over medium heat. Do not burn the garlic.
- Add the ground beef to the roasted garlic in the frying pan and cook over medium/high heat. Make sure to fully cook the ground beef in this step.
- While the ground beef is cooking you can combine the remaining ingredients in a 4-quart pot and stir. When the ground beef is fully cooked, add the beef & garlic to the 4-quart pot and stir to mix all ingredients.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Top each serving with shredded cheddar cheese and 2 oz. sour cream and enjoy!
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