Ingredients
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3/4 lb extra lean ground beef
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2 cloves garlic, minced
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1 medium yellow onion, chopped
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1 (15 ounce) can chopped stewed tomatoes
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1 cup beef broth
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/8 teaspoon cayenne pepper
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1 (15 ounce) can pinto beans, drained
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1/2 teaspoon salt
Instructions
- In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
- Drain well.
- Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
- Reduce heat to low.
- Cover and simmer, stirring occasionally, for 1 hour.
- Add pinto beans and salt.
- Cook stirring, for 15 minutes longer.
- note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
- Refrigerate chili until ready to use, then reheat over low heat.