3/4 lb lean ground beef
1/2 onion, chopped
1 serrano pepper,chopped
1 Tbsp chili powder
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 cup beef broth
1/2 tsp garlic powder
1 cup beef broth
1 can (15 oz. each) black beans, drained, rinsed
1 can (14.5 oz.) diced tomatoes with green chilies, undrained
Shredded Cheese
Sour cream
Brown meat in Dutch oven or large deep skillet on medium heat; drain, if necessary. Add onions and serrano pepper; cook 5 to 7 min. or until tender, stirring frequently.
Add seasonings; then stir in broth, beans and tomatoes. Reduce heat to low; cover. Simmer 1 hour, stirring occasionally.
Optional - for a thicker juice in your chili stir 1 Tbsp corn starch into 1/4 cup of water(or use milk for and even thicker chili); add to chili during last 5 minutes of cooking, stirring well, continue to simmer uncovered until chili reaches desired thickness.
Top individual servings with cheese and sour cream. Serve and Enjoy!
Sour cream
Brown meat in Dutch oven or large deep skillet on medium heat; drain, if necessary. Add onions and serrano pepper; cook 5 to 7 min. or until tender, stirring frequently.
Add seasonings; then stir in broth, beans and tomatoes. Reduce heat to low; cover. Simmer 1 hour, stirring occasionally.
Optional - for a thicker juice in your chili stir 1 Tbsp corn starch into 1/4 cup of water(or use milk for and even thicker chili); add to chili during last 5 minutes of cooking, stirring well, continue to simmer uncovered until chili reaches desired thickness.
Top individual servings with cheese and sour cream. Serve and Enjoy!
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