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.
Chili with
Coffee
- 1/2 cup strong-brewed
coffee
1 pound ground beef, fully cooked and drained
2 teaspoons chili powder
2 cloves garlic, finely minced
1/2 cup diced onion
1 (14.5-ounce) can peeled, crushed tomatoes
2 (14.5-ounce) cans 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.
