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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is my version of chili. Scott was my husband from OH and after being together so many years he only wanted this to be hot! I hope you like it. This can be made as mild or hot as you like depending on the chili powder you use. I use a lot of cumin in this recipe. Sometimes I add more than the 2 tablespoons stated here and this is the only time I really use cumin. There are so many versions of chili out there, I hope you enjoy mine. Ingredients:
2 tablespoons vegetable oil |
2 1/2 cups onions (coarsely chopped) |
3 -5 tablespoons garlic (i use 5) |
1/2 cup green bell pepper (chopped) |
1/2 cup jalapeno (chopped) |
1 1/2 lbs ground beef |
2 teaspoons salt (or to taste) |
2 tablespoons ground cumin |
1/2 tablespoon oregano (crushed) |
2 tablespoons ground cayenne pepper |
1/4 cup chili powder (can use mild, med.= or hot) |
1/4 cup chili powder, this is optional and added during simmering (can use mild, med. or hot) (optional) |
2 cups crushed tomatoes |
1 (6 ounce) can tomato paste |
12 ounces beer |
1/2 cup water |
chopped onion |
shredded sharp cheddar cheese |
sour cream |
Directions:
1. Heat oil in heavy saucepan.
2. Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
3. Add ground beef to the pot and cook until meat is evenly browned.
4. Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
5. Add crushed tomatoes, tomato paste, beer and water.
6. Bring to boil, turn down heat and simmer covered.
7. After 1 hour of simmering taste and add more chili powder if you want.
8. Simmer for 1 hour more.
9. Serve topped with chopped onions, cheddar cheese and sour cream if you like.
10. Corn bread on the side.
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