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Prep 15 mins
Cook 30 mins
I seen a recipe for Chili in some cookbook years ago and when I first tried it, it seemed to need more than the original recipe called for. I decided to play around w/more ingredients and here is what I came up with and usually it's a hit. I like to add a little red pepper flakes (not cayenne) cause with the pepper flakes you can play around with the temp of it. I like this on hot dogs too! This is definately one of those recipes that you can eyeball without measuring and fit to your liking! ps- I do not eat venison, but made this recipe using venison and people went even more crazy for it! guess it must taste just as good as the ground beef version?
- 2 lbs ground beef
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 medium onion, diced
- 1 tablespoon oil
- 15 ounces of petite cut diced tomatoes (do not drain)
- 2 (10 3/4 ounce) cans tomato soup
- 15 ounces dark red kidney beans (1/2 drained)
- 1 teaspoon ground cumin
- chili powder (eyeball it to your liking. I do about 4 to 6 shakes into the pot)
- salt & pepper (to taste)
- crushed red pepper flakes (to your taste)
- In a soup pot or larger pot, put the tablespoon of oil, add the ground beef and diced green & red bell peppers & onions and cook until browned.
- Drain meat.
- Place meat back into same pot and add the can of petite diced tomatoes, tomato soup, and kidney beans & stir until well blended.
- Add the cumin, the chili powder, salt & pepper to taste & crushed red pepper flakes (optional) although they do add a nice little kick.
- Continue cooking until all flavors are well blended. I usually let mine simmer for about 30 min or so. Remember to keep your heat on low during this stage. You may need to add more chili powder, cumin, or even red pepper.
- *Remember, if you would like more tomatoes, add another can to this recipe.
- or if you love beans, add another can. You can pretty much alter this recipe to your liking.