Chili
Published
January 07, 2023
Author
Inspired by
https://www.food.com/recipe/the-best-bowl-of-chili-ive-ever-had-178865
Prep Time
Cook Time
Serving Size
Ingredients
1.5 pound(s) ground beef
1 large chopped onion (yellow or white)
4 minced garlic cloves
2 tablespoon(s) chili powder
.5 teaspoon(s) salt
2 teaspoon(s) ground cumin
1 teaspoon(s) dried oregano
1/4 teaspoon(s) cayenne
31 ounce(s) kidney beans (2 cans)
28 ounce(s) diced tomatoes (1 can)
6 ounce(s) tomato paste (1 can)
1/2 teaspoon(s) tabasco/hot sauce
4 ounce(s) chopped jalapenos (1 can)
1 teaspoon(s) sugar / sugar substitute
1 cup(s) dark beer (or beef stock)
1 cup(s) shredded cheese (cheddar or Mexican mix)
1/2 cup(s) sour cream
Directions
Cook ground beef in large frying pan.
While cooking, stir and chop beef with spatula to crumble.
Continue cooking for about 7 minutes or until the meat is brown and cooked through.
Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
Cook while stirring, until onion is translucent, about 5 minutes.
Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.
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