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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is our favorite chili. It took me awhile to finally get it right after experimenting with this & that, but, it has now paid off. This is a really nice tasting chili. Not too hot, just right. Ingredients:
2 lbs ground chuck |
2 (28 ounce) cans crushed tomatoes, with tomato puree |
2 (15 ounce) cans kidney beans (drained) |
1 green pepper (chopped) |
1 onion (chopped) |
2 stalks celery (chopped) |
2 jalapeno peppers, seeded and chopped |
1 can beer (i use coors light) |
3 tablespoons chili powder |
1 tablespoon cumin |
1 tablespoon italian seasoning |
2 chicken bouillon cubes |
1 teaspoon sugar |
salt & pepper |
hot sauce |
oil (for frying) |
shredded cheddar cheese (optional) |
chopped raw onion (optional) |
Directions:
1. Fry the green pepper, onion, celery& jalepeno peppers in alittle bit of oil until they are softened.
2. Add the ground chuck& continue frying until all the meat is fully cooked.
3. Drain, then return to pot& continue cooking adding the chili powder, cumin,Italian seasoning, sugar and salt& pepper.
4. Mix well.
5. Add the 2 cans of tomatoes, beer and boulion cubes.
6. Bring to a boil, then cover and simmer for 1 hour.
7. Add the drained kidney beans and simmer for another 1/2 hr.
8. Add some shredded cheddar, raw onion and hot sauce to your bowl!
9. Enjoy.
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