Hot Plate Chili Recipe

Name: Hot Plate Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 buds garlic; 1 Tbsp. oil (not olive); 3 lb. ground beef; 2 (16 oz.) cans tomatoes; 2 (16 oz.) cans beans (pinto, kidney); 1 generous Tbsp. cumin seed; 1 tsp. oregano (secret ingredient); 1 1/2 Tbsp. chili powder (more if desired); 1 Tbsp. vinegar; salt to taste

Servings: persons

3 buds garlic
1 Tbsp. oil (not olive)
3 lb. ground beef
2 (16 oz.) cans tomatoes
2 (16 oz.) cans beans (pinto, kidney)
1 generous Tbsp. cumin seed
1 tsp. oregano (secret ingredient)
1 1/2 Tbsp. chili powder (more if desired)
1 Tbsp. vinegar
salt to taste

1
In heavy pan with a tight lid, saute the garlic buds in the oil.
2
Remove the garlic and add ground beef.
3
(If desired, sprinkle garlic powder and steak tenderizer on meat.)
4
Cook slowly until the red is gone from the meat and has a slight crust.
5
Add tomatoes and beans and stir together lightly.
6
Add seasonings to taste.
7
Simmer 3 hours, stirring occasionally.
8
Serve hot with crackers.
9
Chili is better after it has cooled and the fat has been removed.

1179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 buds garlic, 1 Tbsp. oil (not olive), 3 lb. ground beef, 2 (16 oz.) cans tomatoes, and more.

Yes, Hot Plate Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Plate Chili

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