Recipe by Kristi Waterworth
This is the way I make the chili. It is very nice. :) Sometimes I only use 1 lb of beef and a can of black beans instead of 2 lbs. If you use the beans, make sure you toss in about a tablespoon's worth of cinnamon to help with the black beans' flavor. Also, I like to keep the veggies nice and chunky so you can still identify them after a long stewing. You can add or subtract, I sometimes throw in fresh tomatoes because I'm cool like that.
- 1 (28 ounce) can stewed tomatoes
- 2 (14 ounce) cans dark red kidney beans
- 2 lbs ground beef
- 4 garlic cloves, crushed and peeled
- 1 medium onion, roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1 -2 jalapeno, seeded and roughly chopped
- chili seasoning mix, Williams
- black pepper (to taste)
- salt (to taste)
- fresh cilantro (to taste)
- shredded cheese
- sour cream
- green onion, chopped
- fresh cilantro
Directions See How It's Made
- This is a tricky recipe, so PAY ATTENTION! ;).
- Brown meat in bottom of dutch oven along with crushed garlic. When no pink remains, drain the meat, but retain the garlic.
- Dump the meat back in the dutch oven. Add all the stuff in cans (make sure you put their liquid in, too.). Break up the stewed tomatoes as you put them in so they release their tomatoey goodness. (this would be where you'd add black beans if you're using them).
- Add Williams Chili Seasoning to the pot, stir it in good so you don't get any clumps.
- Bring to a simmer, add fresh veggies, seasonings, etc. Taste and adjust seasonings at this time.
- Simmer for at least an hour on the lowest setting you can. I generally like to reduce it by about a 1/4. Let stand for 15 minutes.
- Serve with Fritos, Corn chips, Hot Dogs, Hamburgers, whatever floats your boat. :).