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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have tried so many recipes for chili, and this one is by far the best. Rick is my chili taster expert so that is why I call it Rick's chili. I have so many chili recipes this is how I keep his fav separate, by naming it after him. Ingredients:
3 lbs ground chuck |
2 tablespoons olive oil |
1 whold onion, chopped |
3 tablespoons chili powder |
2 teaspoons oregano |
2 tablespoons cocoa |
2 teaspoons garlic powder |
1/2 teaspoon red pepper flakes |
2 beef bouillon cubes |
2 teaspoons cayenne |
1 teaspoon cumin |
2 teaspoons worcestershire sauce |
6 drops hot pepper sauce |
3 tablespoons vinegar |
2 -3 corn tortillas, chopped in pieces |
2 (10 ounce) cans rotel (mild,med,or hot) |
1 (12 ounce) can beer (i sometimes use water) |
salt and pepper |
1 (14 ounce) can beans (any kind, i like pinto) |
Directions:
1. Heat oil, add onion and cook until soft.
2. Add ground beef and brown.
3. Add everything else ,except beans.
4. Cook on simmer for 30 minute.
5. Drain beans and add to chili. Warm up and enjoy.
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