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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Nothing like a steaming hot bowl of Chili on a cold winter day. Ingredients:
2 lbs ground beef |
2 teaspoons mccormick hot shot seasoning (or 1 tsp red and 1 tsp black pepper) |
1 large onion, chopped |
2 -3 cloves garlic, minced |
2 tablespoons chili powder, plus |
1 teaspoon chili powder (i prefer the hot mexican style) |
2 teaspoons salt |
4 teaspoons ground cumin |
42 ounces crushed tomatoes, with puree |
14 ounces diced tomatoes, drained |
45 ounces chili beans, drained |
9 ounces tomato paste |
Directions:
1. Brown meat, breaking it up, until all fat has disappeared.
2. Season with Hot Shot and add onion and garlic.
3. Cook on medium until the onion is translucent.
4. Stir in all remaining ingredients.
5. Simmer uncovered for at least 30 minutes, stirring ocasionally.
6. The longer you simmer it the better the flavors bond.
7. Serve with corn biscuits or corn bread.
8. If you need more spice you can also try adding some West Texas Dust by The Original Habanero Company.
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