Prep 20 mins
Cook 2 hrs
I developed this recipe as an "improvement" on my Mom's recipe. (Sorry, I didn't like kidney beans, Mom!) It's easy to make and you can reduce the fat and calories by using less ground beef. This is a very adaptable recipe; you control the spices/heat and consistency to your taste. Very filling, and if possible, make a day ahead of time, refrigerate, and reheat (or put in crock pot) because it's even better the next day! Tastes great with cornbread. Freezes well.
- 1 1⁄2 lbs lean ground beef (or less)
- 1 green pepper, chopped
- 1 1⁄2 onions, chopped
- 3 cans brooks chili hot beans
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) can diced tomatoes with juice
- chili powder, to taste
- cumin, to taste
- hot sauce, to taste
- cilantro (optional)
- In large skillet, brown the ground beef, chopped green pepper and chopped onion til beef is cooked thoroughly. Drain off fat and put meat mixture in large kettle.
- In blender or food processor, blend the 6 oz can of tomato paste with 3 (6 oz) cans of water. Add this to the meat mixture in the kettle. Then add the chili beans and the canned diced tomatoes with juice and mix well.
- Add cumin, chili powder and hot sauce to taste. (Cilantro is optional) Start with 1 1/2 teaspoon of cumin and chili powder, a few shakes of hot sauce, and add as needed as the chili cooks. (You need to keep tasting as the chili cooks to adjust to your tastes.)
- At this point, the chili will be very thick, so add water as needed. I usually add a few cups of water, bring to a boil, reduce heat and simmer, covered for an hour or two. Stir occasionally. Taste occasionally and add spices if needed.
- Remove lid and allow chili to cook down to desired consistency. (Some people like their chili with more liquid; some like it thicker. You can always add more water and cook a little longer if chili is too thick for your tastes.).