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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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After some tweaking and experimenting, I came up with this chili recipe. It has just the right amount of heat and warms the soul on a chilly fall night Ingredients:
2 lbs ground beef |
1 quart tomatoes (like v8) or 1 quart vegetable juice (like v8) |
1 (29 ounce) can tomato puree |
2 (15 ounce) cans red beans, drained |
1 (15 ounce) can pinto beans, drained |
1 medium onion, chopped |
1/2 cup celery, diced |
1/4 cup green pepper, diced |
1/4 cup red pepper, diced |
1/4 cup chili powder |
1 1/2 teaspoons cumin |
2 teaspoons garlic powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon oregano |
1/2 teaspoon sugar |
1/8 teaspoon cayenne pepper |
Directions:
1. Brown the ground beef and drain.
2. Put the drained beef and the remaining ingredients into a 6 quart pot.
3. Cover the pot and let it simmer for 90 minutes.
4. Stir every 20 minutes.
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