1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can fire roasted diced tomatoes
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
salt if needed
1 cup water (instead of water I use beef broth, gives the chili a richer flavor)
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. I saute the onion & celery instead of putting it in raw.
4. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
For extra heat I will add a few dashes of Frank's hot sauce or a small can of Hatch red enchilada sauce.
Makes about 10 servings.
Most of the time I make this I double the recipe.
Most of the time I make this I double the recipe.
This was posted in 2009 but we are still enjoying the meal and now we have found a great chili to make this chili size
In many parts of the USA the weather is a bit warm and may not be chili weather. Where we are in southwestern Colorado there is still snow on the mountain peaks and it's a bit cool in the evenings.
This is one of my favorite go to dishes for a cool lazy Sunday evening.
Start by making your favorite chili recipe.....................now follow the photos and you'll end up with a delicious dish.
start off with a burger patty in a bowl suitable for chili
next ladle chili over the burger
follow that with some diced onion and grated sharp cheddar
There ya have it.........my olde standby go to meal when you want something hearty, warming and comforting. Add some toasted sourdough bread and a beverage of your choice, just remember to make enough because seconds will be requested I'm thinking.
