This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
- 907.18 g ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 425.24 g can tomato sauce
- 170.09 g can tomato paste
- 425.24 g can tomatoes
- 425.24 g can diced tomatoes with green chilies
- 340.19 g bottle dark beer
- 4.92 ml ground cumin
- 4.92 ml paprika
- 9.85 ml chili powder
- 4.92 ml oregano
- 4.92 ml salt
- 2.46 ml pepper
- 4.92 ml Worcestershire sauce
- 793.78 g can chili beans
- Saute meat, onions and garlic until done.
- Add remaining ingredients and simmer for 2 hours.
- The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
This recipe was great. It was my first time making Chili and I made a few changes. I used venison instead of beef and I added some bell pepper (2) and some fresh jalapeno's (6) and it was awesome!!!!
This chili is absolutely great! And so easy to make. The only thing I added was some diced green pepper,and some chopped green chilies,just because my husband and I like them. Even my daughter scarfed it down,and she normally turns up her nose when she hears there's chili for supper. It has a wonderful flavor...tell your father-in-law "Bravo!" (Today I'm sending some of the leftovers with my Dad to try...)
We made this recipe and had nothing but raving reviews. We did add some fresh chopped jalappeanos peppers and ground chili peppers to give it more of a bite. The group we made it for have requested the recipe.