Prep 20 mins
Cook 1 hr
My husband prefers putting lots of crackers into his soup so this one isn't extremely thick. I looked through about half of the chili recipes posted before posting this one. So if yours was posted in the lower half of the other 1036 and is identical to this one...I apologize. This is the way I have been making this recipe since 1961. It has a medium hot spicey taste. Do not eliminate the sugar...it does not make it sweet...it helps the flavors to blend nicely and tones down the acidity of the tomatoes.
- 1 1⁄2-2 lbs cooked lean ground beef
- 2 (15 ounce) cans red kidney beans (do not drain)
- 2 cups water
- 1 (6 ounce) can tomato paste
- 1 quart canned tomato (I use home canned but purchased would be okay)
- 2 1⁄2 tablespoons instant minced onion (or fresh equivalent)
- 1 tablespoon instant minced garlic (or fresh equivalent)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1⁄8 teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 teapoon black pepper
- Crush the tomatoes so there are not any large chunks.
- Put all the ingredients into the pot and cook over medium heat for 1 to 1 1/2 hours.
I make a lot of chilli, as my DH loves it and he rated this one, I just did the work. Mind you he cleaned up after, the pots as well as his plate. Very nice indeed, it was more flavourful than mine, as it had more ingredients, and DH requested that i make mine like this all the time now. I don't quite know how to take that. Very nice and spicy. Made for PAC spring 2009