Prep 30 mins
Cook 20 mins
This chili recipe is simple to make and strong on flavor. It was adapted from a recipe found in Texas Home Cooking by Jamison and Jamison. I would highly reccomend using a homemade chili powder, but a store-bought one can be used, if needed. This is an excellent dish to make ahead of time and reheat before serving. The heat of the dish can be increased or decreased by adjusting the amount of chili powder used.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced
- 16 ounces tomatoes, cut up or minced
- 16 ounces dark red kidney beans, drained
- 18 ounces tomato sauce
- 1 tablespoon chili powder
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 ounces cheddar cheese, shredded
- In a large saucepan, cook ground beef, onion, green pepper and garlic until the meat is browned. Drain fat.
- Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer 20 minutes.
- Sprinkle 1 oz. of cheese over each serving.
Made this for supper tonight and my recently picky 6 yr old ate it without too much prompting- even though I doubled the amt of chili powder! Success. The only change I would make next time is to add some red pepper for color and a tsp of cumin for extra flavour.
This was very simple and very tasty. I used a 28 oz. crushed tomato sauce instead of the ones listed. As it simmered for a while I tasted it and it needed kicking up more. I used a bought mexican chili powder, about 2 tablespoons and more pepper. The shredded cheddar cheese on top was the best. My husband thought it was the best chili he had eaten in a long time. I also simmered it for about an hour to really enhance the flavors. Very good recipe.
This was awesome! I added extra crushed red pepper because we like it hot. Highly recommend this recipe. Thanks for sharing.