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Culinary Corner with Chef Morissa




1 lb. ground beef

1 large onion, diced

3 garlic cloves, crushed

1 14oz. can diced tomatoes

1 tsp. cumin

¼ cup of chili powder

1 15oz. can dark kidney beans, drained

1 28oz. can tomato sauce

½ tsp. dry oregano

2 tsp. fresh cilantro, chopped

Garnish with shredded cheese and sour cream




Sauté ground beef, diced onions and garlic in a frying pan. Drain excess oil. Transfer those ingredients to a 6-quart pot. Add the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, oregano and salt and pepper to taste. Stir together and bring to slow boil. Taste for additional seasoning, reduce heat and simmer until beans are tender. Garnish with shredded cheese and sour cream then serve with cornbread.