Super Good Chili

soups

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Servings: 6

Ingredients

1 tablespoon vegetable oil

1½ pounds ground beef chuck

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon ground cumin

1 (12-ounce) can diced tomatoes

2 (16-ounce) cans pinto beans, drained and rinsed

1 (16-ounce) can red kidney beans, drained and rinsed

1 (12-ounce) can or bottle beer (alcoholic or non-alcoholic)

1 (4-ounce) can diced green chilies

1 tablespoon hot sauce

1½ teaspoons salt

Shredded cheddar and Monterey Jack cheese, optional

Heat oil in 5-quart saucepot over medium heat. Add beef and cook until well browned on all sides, about 5 minutes. With a slotted spoon, remove to bowl.
Add onion and garlic to drippings remaining in skillet; cook over medium heat until tender, about 5 minutes.
Return meat to saucepot; stir in cumin. Cook 1 minute. Stir in diced tomatoes with liquid, pinto beans, red kidney beans, beer, green chilies, hot sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally.
Serve with cheese, if desired.

Recipe Courtesy Of

tabasco.com