Prep 25 mins
Cook 1 hr 30 mins
After some tweaking and experimenting, I came up with this chili recipe. It has just the right amount of heat and warms the soul on a chilly fall night
- 2 lbs ground beef
- 1 quart tomatoes (like v8) or 1 quart vegetable juice (like v8)
- 1 (29 ounce) can tomato puree
- 2 (15 ounce) cans red beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 medium onion, chopped
- 1⁄2 cup celery, diced
- 1⁄4 cup green pepper, diced
- 1⁄4 cup red pepper, diced
- 1⁄4 cup chili powder
- 1 1⁄2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon sugar
- 1⁄8 teaspoon cayenne pepper
- Brown the ground beef and drain.
- Put the drained beef and the remaining ingredients into a 6 quart pot.
- Cover the pot and let it simmer for 90 minutes.
- Stir every 20 minutes.
Almost halved this recipe, then didn't & froze half of it instead! Followed the recipe except for one thing ~ Was pretty sure that 1/4 cup of chili powder would ROYALLY do me in, so I changed that to about 1 1/2 tablespoons, which was STILL plenty! Very satisfying, served up with a heavy, whole wheat bread! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]