Microwave Chili
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A indian take on microwave chili, written step by step so it's easy to follow built around good beef and pantry staples.
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
Method
Combine meat, onion and garlic in a large casserole.
Cover and cook at High setting for 10 minutes or until meat loses its reddish color, stirring once or twice.
Add remaining ingredients, mixing thoroughly.
Cover casserole and heat until mixture comes to a boil.
Reduce microwave temperature to Slow or Defrost and cook for about 1 hour, stirring a few times.
After cooking, allow chili to stand for a few minutes before serving.
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