Ingredients2 h servings 296 cals
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro, if desired.
- Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.
Per Serving: 296 calories; 11.6 g fat; 21.8 g carbohydrates; 24 g protein; 49 mg cholesterol; 1128 mg sodium. Full nutrition
ReviewsRead all reviews 4
This chili has definitely been a favorite everytime that I have made it. However, there are a couple of things that I do a little differently. In addition to the onion and minced garlic, I also ...
This was a great chili recipe. Pretty spicy, that was one of the things that made it great. I will add extra beans and steak next time. Otherwise it was perfect.
As a Texas native, I have to admit that the kidney beans aren't real authentic. Pinto beans give it a real Texas flair. Spices were perfect!