This is a fast chili recipe that tastes like it's been stewing all afternoon.
HERE'S ALL IT TAKES
Serves 4 to 6
- 1/2 pound lean grass fed ground beef
- 1 small onion, chopped
- 1 tablespoon dried Mexican Oregano
- 1 (6 ounce) can of tomato paste
- 2 3/4 to 3 cups water
- 4 to 5 garlic cloves, minced
- 2 teaspoons New Mexico chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 (26-ounce) can Pinto beans or 3 cups cooked pinto beans
- shredded cheddar or jalapeno jack cheese
- your favorite corn chips or crackers
Using a large cooking pot over medium heat, brown beef. When beef is almost cooked, add onion and oregano then cook until meat is browned.
Add tomato paste & one cup of water, stir until smooth. Add remaining water, garlic, chili powder, cumin, salt & pepper, then stir until well blended. Stir in pinto beans and bring to a simmer. Cover with lid, lower heat, and simmer for 25 minutes.
Serve with cheese and chips or crackers.
The Chili looks great!