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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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this was my grandpa's recipe and it's my favorite. it's not super thick but can be if you just add less liquid. he always served it over just a tiny bit of spaghetti or with crackers. it's also good with fritos or cornbread. i never have measured any spices so these are guesstimates. Ingredients:
2 lbs ground beef |
1 large onion, diced |
1 green bell pepper, diced |
1 poblano pepper, diced |
2 chili peppers, seeded and minced (use any hot pepper you like) |
1 -2 tablespoon olive oil |
28 ounces diced tomatoes |
16 ounces diced tomatoes |
16 ounces tomato sauce |
2 cups beef stock |
30 ounces kidney beans, drained |
1/4 cup chili powder (or to taste) |
1 tablespoon cumin (more to taste) |
1 teaspoon garlic powder |
1 tablespoon brown sugar |
cayenne pepper |
salt |
black pepper |
Directions:
1. brown beef in a large skillet, drain and put in a large pot.
2. heat olive oil, saute onions and peppers a few minutes until translucent, add to meat.
3. add spices and tomatoes with broth, bring to a boil, reduce heat and simmer 2 hours stirring occasionally. add liquid as desired.
4. for the last 30 minutes- hour add the beans.
5. serve with cheese, sour cream, onion, crackers, etc.
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