Ultimate Chili

Submitted by Skooch

"Made chili one day and realized I didn't have the right tomatoes nor the tomato paste that the recipe called for so substituted with peeled plum tomatoes and Rotel tomatoes. It turned out to be the best chili I ever made. If you like it extra hot, use Rotel Hot tomatoes."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Serves: 6

ingredients

• 14.79 ml butter
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 453.59 g ground beef
• 7.39 ml chili powder
• 4.92 ml cumin
• 4.92 ml oregano
• 4.92 ml salt
• 1.23 ml black pepper
• 1.23 ml sugar
• 1 small bay leaf
• 793.78 g can peeled plum tomatoes, undrained
• 283.49 g can Rotel Tomatoes, undrained
• 439.41 g can kidney beans, undrained

directions

1. Melt butter in a large saucepan over medium heat; add onions and garlic, cook 5 minutes, stirring often.
2. Add ground beef and cook until no longer pink.
3. Add the next 7 ingredients (the seasonings) and cook 4 minutes.
4. Add undrained plum tomatoes (crushing with the back of a wooden spoon), and the undrained Rotel tomatoes.
5. Bring to a boil, reduce heat and simmer uncovered for about 1 hour or until thickened, stirring occasionally.
6. Add kidney beans and cook an additional 10 minutes.

Reviews

[PaulaG]

This is a great recipe. The end product is nice and hearty. The seasoning was perfect. I served shredded cheddar on the side for sprinkling over the steaming bowls of chili. Made for *PAC September 2007*