Chili

Submitted by bigbrew

"I've been cooking it this way for several years now. I usually make a double batch because this doesn't last long around my house. You can control the heat by what kind of Rotel you use."

 

• Ready In: 1hr 22mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 lbs ground chuck
• 1 medium onion
• 1 garlic clove
• 2 -3 tablespoons chili powder
• 1⁄4 teaspoon coriander (optional)
• 1 tablespoon garlic powder
• 1 teaspoon oregano
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 1 (10 ounce) can rotel
• 1 (14 ounce) can diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans kidney beans
• 1 teaspoon beef bouillon powder
• 1 teaspoon chicken bouillon powder
• 2 cups water

directions

1. Chop onions and garlic up fine.
2. Brown meat, onions, and garlic. I usually add onions and garlic when meat is halfway done.
3. In a large pot, add all ingredients.
4. Bring to a boil.
5. Simmer for 1 hr or longer for best results.