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GORE KIDS' CHILI




Source of Recipe


the web


List of Ingredients




3 1/2 lb. ground round (85 % lean)
6 tbsp. extra virgin olive oil
6 cloves garlic, finely chopped
2 tbsp. chili powder
2 tbsp. flour
4 tsp. oregano, chopped leaf
2 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
3 (10 1/2 oz.) cans beef broth, add water to make 42 oz. Add
2 beef bouillon cubes
4 (14 1/2 oz.) cans stewed tomatoes, sliced style
3 (26 oz.) cans Hanover Redskin kidney beans

Recipe



Brown beef in olive oil in a large fry pan, separating the beef into small pieces. When beef is half browned, add chopped garlic and spices. Heat broth, water and bouillon in a large pot. When the beef is brown, transfer to large pot with slotted spoon to avoid as much of the oil and rendered fat as possible. Add stewed tomatoes, cover and bring to boil. Remove cover and reduce heat to simmer for as much time as you like. This can be as short as one hour or as long as five. Thirty minutes before serving add well-drained kidney beans. Serve with rice. Some like to add shredded cheddar cheese, chopped onions or both. Serves 12.