INGREDIENTS
1 1/2 lbs ground beef
1 onion, diced
4 cloves garlic, crushed
2 cans kidney beans, drained & rinsed
1 (28 ounce can) diced tomatoes
1 (6oz) can tomato paste
1 (4.5oz) can green chilies
3 cups chicken broth (or water
and 2 teaspoons of chicken
bullion powder)
SPICES
2 Tbsp chili powder
1/2 tsp salt
2 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp hot sauce
1 tsp sugar
INSTRUCTiONS
In a large pot fry beef and drain excess fat. Add in the onion & garlic and sauté
until soft.
Add in all the spices, beans, chilies, tomatoes and broth and bring to a boil. Then reduce heat to med-low and simmer for 30 minutes, uncovered.
Garnish with shredded cheddar cheese & sour cream. Serve with corn bread.
(From alyonascooking.com)
