PICTURE FROM RANDOM
HOTEL IN WYOMING
2 lbs ground beef
1 packet of onion soup mix
2 tablespoons olive oil
2 cans of roasted tomatoes
1 can of Hormel chili (no beans)
1 can of tomato puree
1 cup beef broth
2 cloves garlic, minced
2 cans of black beans, drained and rinsed
1 tablespoon cumin
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, or diced jalapeños for serving
Heat a large pot or Dutch oven over medium heat, then add the olive oil.
Add the ground beef to the pot and cook, breaking it apart with a spoon, until it's browned and cooked through. Make sure to break the beef into small crumbles as it cooks.
Drain any excess fat from the cooked beef, if necessary.
Stir in the minced garlic and cook for about 1-2 minutes, until fragrant.
Add the onion soup mix and cumin to the beef mixture. Stir well to combine and cook for another 2 minutes.
Pour in the roasted tomatoes, tomato puree, and beef broth. Stir everything together.
Add the drained and rinsed black beans to the pot and stir to combine.
Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking and burning.
Taste the chili and adjust the seasoning with salt and pepper to your liking.
Continue to simmer for an additional 10-15 minutes or until the chili has thickened to your desired consistency.
Serve hot, garnished with your choice of shredded cheese, sour cream, chopped green onions, or diced jalapeños, if desired.
Enjoy your hearty and flavorful chili!a
ARRANGE ON A TABLE WITH ALL OTHER CONDIMENTS AND ENJOY A NICE EVENING
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