Good Crud
A hearty and warming hamburger and bean chili.
Servings: 12 cups
Ingredients
- 1 lb ground beef
- 1 each yellow onion diced
- 3 cloves garlic minced*
- 28 oz can diced tomatoes
- 1 can kidney beans, 15 oz drained and rinsed
- 10 oz frozen corn kernels**
- 8 floz water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin*
- 2 floz BBQ sauce
- 1 teaspoon kosher salt*
Instructions
- Heat a 4-6 quart soup pot and add the ground beef. Break it apart so that it starts to cook.
- Add the diced onions and cook until the onions are soft. Add the minced garlic and cook 2 more minutes.
- Stir in the can of diced tomatoes and then add the kidney beans and corn. Stir in the water.
- Mix in the chili powder, cumin and BBQ sauce and bring to a low simmer. Cover and cook for 45 minutes to an hour. Or, if the pot and lid are oven safe, place in 350 degree oven and cook.
- Taste and adjust seasoning and salt prior to serving.
Notes
*Addition to original recipe.
**Change to original recipe. For the corn, I changed from canned to frozen kernels, specifically a fire roasted kind they sell at Trader Joe's which are really flavorful and sweet with a bit of char.
I think this dish would also work well in a crock pot, though I have not tried it.