This is a rather traditional recipe for chile - some would call it boring. I like to refer to it as dependable.
I use Dei Fratelli seasoned diced tomatoes because it gives it a nice, sweet
flavor. The recipe as shown makes 8 servings. Feel free to double or triple
it up and freeze the leftovers for those cold football Sundays.
- 1 pound ground beef (80-85%)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 28-ounce can tomatoes
- 1/2 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 tablespoon chili powder
- 4 cups cooked red kidney beans (optional)
- 2 cups small elbow macaroni, cooked (optional)
- 1 7-ounce can diced green chiles (optional)
Brown ground beef with onion and garlic; drain off any excess fat.
Add tomatoes and seasonings; simmer uncovered for 1-1/2 to 2 hours.
Add kidney beans; heat just to boiling. Add macaroni; heat to serving temperature. Sprinkle with green chiles.
Note: This recipe is very hot. For a milder flavor, reduce the cumin and the cayenne by half.
What I usually do is hold off on the kidney beans and macaroni and put everything into a crock pot and freeze what I don't use right away. The kidney beans and macaroni can always be added when ready to serve the next time.