Serve this chili with your choice of accoutrements. I like pouring it over long-grain rice and topping it with cheese, sour cream, Fritos, and cilantro.
- 1 tablespoon olive oil
1 onion, chopped
5 small garlic cloves, minced
1 pound ground beef
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 tablespoons Mexican chili powder
1 1/2 cups canned tomatoes
2-6 dashes hot sauce or to taste
Salt, to taste
- Heat oil over medium heat in a Dutch oven or pot. Add onion and garlic and cook until soft, about 7 minutes.
- Add ground beef and cook, breaking up with a wooden spoon, until no longer pink, about 5 minutes.
- Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and 1/2 cup hot water. Bring to a boil, cover, lower heat, and simmer for about 1 hour, skimming off the fat as it cooks.
- Soups/Stews, Chili
- North American