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- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves: 6
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No-Bean Beef Chili with Chipotle Cheddar and Cilantro
Ingredients
- 2 lbs. lean ground beef
- 2 cups chopped onions
- 3 Tbsp. ground cumin
- 3 Tbsp. chili powder
- 1-1/2 Tbsp. garlic powder
- 2-1/2 cups water
- 1 cup finely chopped fresh cilantro, divided
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
- 2 tomatoes, chopped
- 1/2 cup sour cream
Directions
- Cook beef and onions in large Dutch oven over high heat until beef is no longer pink, stirring often, about 10 minutes. Add cumin, chili powder and garlic. Cook 3 minutes. Stir in water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1-1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to a simmer before continuing.)
- Mix remaining cilantro and 1 cup cheese into chili. Ladle chili into bowls. Top with tomatoes, sour cream and remaining cheese.
