 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
From BHG. A very well seasoned but not necessarily hot chili. Add cayenne or hot sauce or both if you want a hotter chili. Ingredients:
1 lb ground beef |
1 onion, chopped |
2 (14 1/2 ounce) cans whole tomatoes, undrained |
1 (16 ounce) can great northern beans, rinsed and drained |
1 (16 ounce) can black beans, rinsed and drained |
1 (16 ounce) can dark red kidney beans, rinsed and drained |
1 (16 ounce) can white kidney beans, rinsed and drained |
2 (16 ounce) cans chili beans, undrained |
1/2 cup ketchup |
2 bay leaves |
3 tablespoons chili powder |
1 teaspoon balsamic vinegar |
1/2 teaspoon pepper |
Directions:
1. Brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large Dutch oven.
2. Add tomatoes and remaining ingredients.
3. Bring to a boil, cover and reduce heat; simmer 1 hour.
4. Remove bay leaves and serve.
5. **Addwater if needed for desired consistency.
|
|