Cu's Chili

TeresaS's Note:

I found this recipe about 25 years ago in a consumer report magazine. They were trying to find the best can chili recipe. They came up with their own and this is it. I have made this for years. It is really good. If you like it hot like I do. Add cayenne pepper or tabasco sauce.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 2 lbs lean ground beef
• 2 garlic cloves , minced
• 2 large onions , finely chopped
• 2 medium green peppers , finely chopped
• 8 tablespoons chili powder
• 2 tablespoons cider vinegar
• ½ teaspoon allspice
• ½ teaspoon coriander
• 2 teaspoons cumin
• 1 teaspoon salt (to taste)
• ½ cup water
• 2 (16 ounce) cans crushed tomatoes
• 2 (16 ounce) cans red kidney beans (with liquid)

Directions:

1. Cook beef, garlic, onion, and green pepper in a heavy skillet over med-high heat till meat is no longer pink.
2. Add remaining ingredients.
3. Bring to a boil.
4. Cover & reduce heat.
5. Simmer for 45 minutes.
6. Stir frequently.

Reviews

[Noo]

This is lovely chilli, with good flavour and plenty of heat ( I use VERY hot chilli powder! A nice simple recipe,suitable for all levels of cooks...a real no failer!! Thanks Teresa!

[Brooke the Cook in WI]

Tripled this recipe and brought to a dinner for 25 college students served with corn bread - there wasn't a spec of chili leftover and all the kids kept thanking us for bringing the great chili. Probably should have quintupled it for that amount of people... Lots of meat and beans in every bite. If I had been making it for my own family, adding cayenne would have been a requirement.

[KateL]

This is very good, with medium spiciness, enough for each bowl to help clear our my sinus passages, although not as spicy as our 1-alarm chili based on Wick Fowler's 2-alarm chili. I had 3 bowls, so there is no complaint here! Thanks for posting, Teresa! Made for Potluck Tag.