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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is the chili my family has been enjoying for years. I make it so it isn't too spicy for the kids, but feel free to kick it up. Ingredients:
1 large onion |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
2 lbs lean ground beef |
4 tablespoons dark chili powder |
1 1/2 teaspoons ground cumin |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon crushed red pepper flakes |
1 (15 ounce) can tomato sauce |
1/4 cup catsup |
1 (15 ounce) can diced tomatoes (i give them a short whirl in the food processor to break them up more) |
2 cups water |
1 (15 ounce) can kidney beans |
chopped onion |
chopped fresh jalapeno |
grated cheddar cheese |
sour cream |
Directions:
1. Saute onion in oil until nearly translucent; add ground beef and brown, breaking it up as it cooks.
2. Add seasonings and cook for 2-3 minutes, stirring frequently.
3. Add tomato sauce, catsup, tomatoes, water and kidney beans. Bring to a boil and simmer, uncovered, for at least a half hour, adding additional water if necessary.
4. Serve with onions, jalapenos, cheese, and sour cream.
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