Chili

1. 1

   In a stockpot or large dutch oven, cook meat, onion, and garlic in oil, stirring frequently for 8-10 minutes until meat loses its pink color.

2. 2

   Sprinkle spices over meat and stir to coat evenly; stir in remaining ingredients and bring to boil; reduce heat, cover and simmer 20 minutes or until meat and vegetables are tender, stirring occasionally.

3. 3

   Or you may do like I did and, after browning the meat, combine all ingredients in a large crockpot and cook on low for five hours or until meat is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.