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Prize Winning Chili

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Member since 2007

Serves | Prep Time | Cook Time


1 pound ground beef
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (14.5-ounce) can Muir Glen Organic Crushed Tomatoes
1 (14.5-ounce) can Del Monte Stewed Tomatoes, Mexican Recipe
1 (14.5-ounce) can Del Monte Diced Tomatoes, Zesty Chili Style
4 tablespoons chili powder (to taste)
1 teaspoon salt
2 teaspoons sugar (to taste)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 (16-ounce) cans of your favorite beans, drained (e.g., black, red, kidney, pinto)
1 tablespoon instant coffee (regular or decaf – adds richness)

1. Brown the ground beef in a Dutch oven; drain in a colander.

2. Heat the olive oil in the Dutch oven then sauté the onion and garlic until tender. Stir in the tomatoes, chili powder, salt, sugar, Worcestershire sauce, and Tabasco sauce; bring to a boil, reduce heat, cover, and simmer for 1 hour.

3. Stir in beans and instant coffee, heat to boiling, reduce heat, and simmer uncovered for 15 minutes

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