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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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As an Italian girl from New England, I can't really say much about chili. But my boyfriend and his family (neither Italian nor New Englanders) swear by this easy, economic recipe. We have had good results subbing ground beef-style veggie crumbles- blasphemous I know, but sometimes we herbivores outnumber the omnivores-and I must say, it was pretty tasty! This is a really flexible recipe, so feel free to play with the amounts and types of peppers, spices, etc. Enjoy! Ingredients:
1 -2 medium onion, diced |
1 small bell pepper, diced |
1 -2 minced chili pepper (we usually use one jalapeno and one really small habanero) |
2 (15 1/2 ounce) cans kidney beans, undrained |
2 lbs ground round |
2 (10 ounce) cans condensed tomato soup |
1/4 cup butter |
2 cups water |
4 -6 teaspoons brown sugar |
1 1/2 teaspoons salt |
1 teaspoon chili powder |
Directions:
1. Melt butter in a large, heavy-bottomed pot. Fry meat in butter until browned, breaking it up into small chunks as it fries.
2. When meat is browned and crumbled, stir in diced onions, canned beans and their juice, tomato soup, and water.
3. Season with brown sugar, salt and chili powder. Bring to a boil, then turn heat down and simmer slowly, uncovered, stirring from time to time until chili reaches desired consistency (1-3 hours depending on how thick you like it).
4. Add more salt and chili powder to taste before serving. Garnish with grated cheese or sour cream if you like.
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