Pronto Chili
Why I Love This Recipe
This chili recipe comes from the January/February Issue of 'Country Woman' Magazine. Guaranteed to warm you up on a cold day! It was submitted by Judy King of Johnstown, PA. *The diced tomatoes weren't included in the original recipe, but I like tomatoes in my chili. **Ditto the sour cream! ***Ditto the crackers!
Ingredients You'll Need
1 lb. ground beef
1 small onion, chopped
1 can (6 oz.) tomato paste (plus 2 cans of water)
1 (15 oz.) can diced tomatoes*
2 tsp. chili powder
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 Tbsp. brown sugar
1 (16 oz.) can kidney beans, rinsed and drained
Cheddar cheese (optional)
sour cream (optional)**
Saltine or Oyster crackers (optional)***
Directions
In a saucepan, brown beef and onion; drain fat.
Stir in all remaining ingredients (except cheese, sour cream, and crackers); cover and simmer for 20 minutes.
Top each serving with cheese and sour cream, and sprinkle with crushed crackers, if desired.
