Post by chief_cook2 on Oct 31, 2002 16:50:00 GMT -6
It's hard to beat a bowl of chili on a cold winter night, but this one is great any time of the year. Serve in large soup mugs or pour over wedges of cornbread and sprinkle with shredded cheese.
1/2 cup TASTER'S CHOICE® 100% Pure Instant Coffee, prepared strong
1 pound ground beef, fully cooked and drained
2 teaspoons chili powder
2 cloves garlic, finley chopped
1/2 cup diced onion
1 can (14.5-oz.) peeled, crushed tomatoes
2 cans (14.5-oz.) kidney beans, drained
1 teaspoon dried thyme, crushed
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
1 cup beef broth
COMBINE all ingredients in a large saucepan. Bring to a boil; reduce heat to low. Cook uncovered for 40 to 45 minutes or until desired thickness is reached. Salt and ground black pepper to taste.
Makes 6 servings.