cookware
1 | Kick off the rice cooker and preheat the oil in a dutch oven or a large, heavy bottomed pot over medium heat. |
2 | Add the onions and stir for about 5 minutes. You should hear a gentle sizzle. Lower the heat a bit if that isn't the case. |
3 | Add the garlic and stir for 1 minute. |
4 | Bump up the heat to medium high then add the ground beef. Break it up and stir the meat until it is browned, then drain the excess fat from it. |
5 | Mix in the Carroll Shelby's Chili Kit, including the cayenne, but not the masa. Add only about half of the salt that comes in the packet, then stir for 1 minute. |
6 | Add the tomatoes and water, bring the mixture to a boil, then lower the heat and simmer for about 10 minutes. Stir every few minutes. |
7 | Add the beans, bring to a boil, then simmer for about 5 minutes. |
8 | Serve with a side of steamed rice and top with any or all of these garnishes: cheese, sour cream, cilantro, green onion, diced onion, and hot sauce. |