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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mao
Servings: 8
1 pound ground beef
2 onions, chopped
3 cloves garlic, chopped
2 14 ounce cans diced tomatoes, undrained
1 5 ounce can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
2 15 ounce cans red kidney beans, rinsed and drained
2 tablespoons cornstarch
¼ cup water
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3 to 4 quart slow cooker. Cover and cook on low heat for 6 to 7 hours until vegetables are tender. Turn heat to high.
Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.