Microwave Chili
Category: Beef
Ingredients
- 2 lb. lean chili ground beef
- 1 (16 oz.) can tomatoes, cut up
- 2 Tbsp. chili powder
- 2 tsp. cumin seed
- 1 tsp. dried oregano
- 1 Tbsp. brown sugar
- 1/4 to 1/2 tsp. Tabasco
- 1 onion, chopped
- 2 cloves garlic, mashed
- 2 (8 oz.) cans tomato sauce or 1 (8 oz.) can tomato sauce and 1 c. beef broth or consomme
- salt to taste
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 100kcalCalories
- 4.7gProtein
- 2.7gFat
- 12.0gCarbohydrates
- 4.8gSugars
- 5.7gFiber
- 0.87gSalt
Instructions
1. Combine meat, onion and garlic in a large casserole.
2. Cover and cook at High setting for 10 minutes or until meat loses its reddish color, stirring once or twice.
3. Add remaining ingredients, mixing thoroughly.
4. Cover casserole and heat until mixture comes to a boil.
5. Reduce microwave temperature to Slow or Defrost and cook for about 1 hour, stirring a few times.
6. After cooking, allow chili to stand for a few minutes before serving.
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