Prep 10 mins
Cook 1 hr 10 mins
An old-fashioned, velvety, and gently spiced chili.
- 236.59 ml chopped onion
- 3 garlic cloves, minced
- 29.58 ml cooking oil
- 566.99 g lean ground chuck
- 411.06 g beef broth
- 425.24 g tomato sauce
- 283.49 g Rotel tomatoes & chilies, drained
- 59.14 ml uncooked old fashioned oats
- 4.92 ml salt
- 14.79 ml sugar
- 59.14 ml chili powder
- 4.92 ml red pepper flakes
- 4.92 ml ground cumin
- 850.48 g canned pinto beans, drained
- saltine crackers (optional)
- grated cheese (optional)
- hot pepper sauce (optional)
- In a large deep saucepan, saute onions and garlic in oil. Add the beef and stir until well browned, breaking up any lumps.
- Drain any excess fat.
- Stir in the remaining ingredients, except beans, crackers, and cheese.
- When mixture comes to a boil, cover pan, lower heat and simmer 30 minutes, stirring occasionally.
- Add the beans and cook for another 15 minutes or until beans are hot.
- Serve chili hot with crackers and garnished with shredded cheese, and hot sauce if you like spicier.
This is some kind of good chili! I've never used oats in any of my chilis, but this was really, really tasty! But be warned, this is very, very spicy! But I will fix this again. It hit the spot! Thnx for sharing your recipe, Sue. Made for My-3-Chefs 2009.