This is the best chili I’ve ever made — and the simplest. It’s Quite Spicy, so serve with sour cream or use regular tomato sauce instead of the spicy El Pato.
Servings: 3-4Prep Time: 30 minutes Cook Time: 1 hour
1 pound ground beef
1 half or 1 whole onion, chopped coarsely
3-6 cloves of garlic, chopped coarsely
1 half can Herdez Salsa Ranchera
1 can El Pato Tomato Sauce
1 can black beans (I use Cuban-style beans from Trader Joe)
1 – 2 teaspoons ground cumin
1 teaspoon ground coriander
Brown the meat on Med-High in three batches so that it browns, not stews. Pour off grease between each addition of meat. Transfer meat to soup pot.
Lower heat to Medium. Saute the onions until translucent, adding the garlic in for the last few minutes. Add to meat.
Add canned ingredients and spices. Bring to a boil, lower heat to Low and simmer for an hour.
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