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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a recipe that was given to me in 1997 and I have since altered it a little to suite my preference. I have had a lot of different chili dishes over the years and this is still my favourite. Ingredients:
1 spanish onion, chopped |
2 -3 garlic cloves, minced |
2 tablespoons canola oil |
1 1/2-2 lbs lean ground beef |
1 green pepper, diced |
1 1/2 teaspoons kosher salt |
3 tablespoons chili powder |
2 tablespoons ground cumin |
1 tablespoon sugar |
2 teaspoons worcestershire sauce |
1 cup water |
28 ounces tomato sauce |
2 (16 ounce) cans red kidney beans, drained |
10 -15 drops tabasco sauce (to taste) |
Directions:
1. Heat oil in a large pan, add garlic and onions and sauté over medium heat, until soft.
2. Add ground beef, green pepper and salt. Stir constantly while cooking beef, breaking it up with a fork as it cooks. Cook until beef is browned, draining any excess fat.
3. Add remaining ingredients, chili powder, cumin, Worcestershire sauce, sugar, water and tomato sauce. Bring to a low boil and simmer 30 minutes, stirring occasionally.
4. Add beans and simmer 15 minutes more. Add Tabasco sauce and season with salt to taste.
5. This dish can also be cooked in a Crock Pot. Toss the cooked meat mixture in the crock pot, add the remaining ingredients except kidney beans and Tabasco sauce. Cook for 4 hours on high or 7 - 8 hours on low. Add the kidney beans and Tabasco in the last hour.
6. Chili can be serve with chopped fresh cilantro as a garnish. Can also be served with Saltines crackers or natcho chips on the side. Dill-pickle pieces are great as a side dish or garnish.
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