Chili

I have never made the same chili twice. I always start with this standard recipe and build from there.

Other things I may or may not throw in: red enchilada sauce, Rotel tomatoes, salsa, chipotle peppers, cajun sausage, ground pork, onion, bell pepper, jalapeno peppers, crushed tomatoes, and as you can see, the list can go on and on.

Toppings are important. Some of my favorite toppings include: sour cream, onions, jalapenos, shredded cheese, lime wedges and chips. I have also been known to serve it with cornbread or tater tots.

The great thing about a big pot of chili is the leftovers. They are great on a baked potato, pasta, nachos, or to toss in the freezer for a quick weeknight dinner.

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Chili

Author: Christy Young Goza Courses: Mains, Soups

Description

Simple chili recipe that can easily be customized and kicked up a notch.

Ingredients

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Servings

• 2 lbs ground beef
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• ¹⁄₄ tsp cayenne
• 1 can kidney beans, drained (15 oz can)
• 1 can pinto beans, drained (15 oz can)
• 2 cans tomato sauce (15 oz cans)

Instructions

1. Brown the hamburger meat and drain.
2. Add all the spices and mix with the ground beef. Allow the spices to bloom for 1-2 minutes.
3. Add the rest of the ingredients.
4. Bring to a boil, lower the heat to a simmer, usually low, and cover for at least an hour stirring occasionally.
5. You can simmer it longer, but at least an hour.

Keywords: chili

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