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.
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.
next ladle chili over the burger
follow that with some diced onion and grated sharp cheddar