Quick Chili
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Quick Chili - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of ground beef
- 500 g red kidney beans, washed and dried
- 500 g pinto beans, rinsed and drained
- 2 tbsp. l. olive oil
- 2 cloves of crushed garlic
- 800 g canned tomato sauce
- 3 tbsp chili powder
- 1 tbsp ancho chili powder
- Salt and ground black pepper
- 0.5 cup chili sauce
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Recipes with similar ingredients: ground beef, Kidney beans, pinto beans, tomato sauce, chili sauce, garlic, chili seasoning, ancho pepper
Cooking the dish according to the recipe:
- Add olive oil to a Dutch oven and set the heat to medium. When the oil is hot, add the beef and cook, stirring and breaking it up with a spatula, until browned, 8 to 10 minutes.
Add the garlic and stir, then add the tomato sauce, chili powder and ancho chili, salt and pepper to taste. Simmer for a minute, then add kidney and pinto beans, and chili sauceBring to a boil, reduce heat and simmer for 30 minutes.
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