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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My famous Chili, great for cold fall or winter nights! A favorite at our house! Ingredients:
1 lb ground beef (or turkey works too, for really special occasions use pulled beef) |
1 (8 ounce) can mild chili-ready beans |
1 (8 ounce) can medium chili-ready beans |
1 (8 ounce) can chili-ready tomatoes |
1 (8 ounce) can diced tomatoes (like rotel) |
1 (12 ounce) can beer (bud light works best) |
tony chachere's seasoning (more spice) |
chile habanero sauce |
1 small onion (chopped) |
1 garlic clove (minced) |
Directions:
1. Cook Meat with onion and garlic until brown. Scrape all into a crock pot, or you can use a big pot on the stove. Do not drain!
2. If using pulled beef you need to bake the roast in the oven and drain the juice into the chili, pull using two forks when cool enough to work with. Using a cooked roast will extend the prep time to at least 1 to 1-1/2 hours.
3. Add beans and tomatoes and beer.
4. Sprinkle top with More Spice (cover with light layer) stir in, add 5 drops of the hot sauce (more or less to taste).
5. Stir and let simmer at least 30 minutes to let flavors blend.
6. Stir often.
7. Serve with grated medium sharp cheddar cheese.
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