Prep 30 mins
Cook 1 hr
An easy to make chili with beans. My family loves it, I hope yours will too.
- 1 tablespoon canola oil
- 1 cup yellow onion, chopped
- 1 lb extra lean ground beef (9% Fat)
- 2 tablespoons catsup
- 2 (14 1/2 ounce) cans stewed tomatoes
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
- 1 (15 ounce) can dark red kidney beans
- 1 (15 ounce) can red beans
- 1 (15 ounce) can pinto beans
- 1 teaspoon sugar
- salt and pepper
- hot sauce
- crushed hot red pepper flakes
- Heat the conola oil in a 4 quart saucepan to medium heat on the range top.
- Add the onions and cook until they are softened. Salt and pepper the onions when you add them to the pot.
- Add the meat and seperate it as it browns (don't forget to season the meat with a little salt and pepper).
- Don't overdo the salt and pepper, but try to season each layer as you go.
- After the meat has started to brown, add the catsup.
- Stir and continue cooking until all the meat has been browned.
- Add all the stewed tomatoes, liquid first, then do a course chop of the tomatoes and add them.
- Add all the beans, including the liquid.
- Bring the pot to a boil and then reduce the heat to just a simmer. With the lid pertially off, simmer for 30 to 40 minutes.
- Taste and correct the seasonings adding the hot sauce as you wish. Add the sugar only if it needs it, this will depend on the sweetness of the onion. I seldom add the whole teaspoon.
- Simmer slowly for another 40 to 60 minutes. It should thicken up some but still be liquid enough to flow.
- Serv as is, over pasta or rice, with corn bread or whatever. Now is when I add the crushe hot red peppers to taste. None for some folks, a little for others, and a lot for the few. I like mine so the tears run down my cheeks as I eat.