Recipe by C. Taylor
This comes together so easy, cause there's almost no measuring, since you just empty out the cans and then I just dump the seasoning as I go along. It's really hearty and makes a flavorful and chunky chili. It makes a huge batch, but we like to freeze half so that we can pull it out on a cold day and just heat it up and serve it over some rice. The seasoning can be adjusted for personal taste.
- 2 lbs ground beef (85% or better)
- 2 large green peppers, chopped
- 2 -3 large onions, chopped
- 15 1⁄2 ounces dark red kidney beans (drained)
- 15 1⁄2 ounces light red kidney beans (drained)
- 2 (28 ounce) cans crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons minced garlic
- 1⁄3 cup vinegar
- 2 jalapenos, finely chopped (optional)
- 1⁄2 cup hot sauce (or to taste)
- 3 tablespoons chili powder
- 1⁄4 cup southwest seasoning (or to taste)
- 3 tablespoons cumin
- 1⁄4 cup fresh cilantro, chopped (optional)
- sour cream
- cheddar cheese
- hot sauce
Directions See How It's Made
- In a very large pot, brown the beef and onion until cooked. Add the tomatoes, peppers and seasoning, and once brought to a boil, lower heat to medium and let it simmer for approximately 45 min, making sure to stir occasionally.
- Add the beans and let it cook another 15 min, still stirring occasionally. Serve plain or over rice with toppings of your choice.