Chili

I've been cooking it this way for several years now. I usually make a double batch because this doesn't last long around my house. You can control the heat by what kind of Rotel you use.

• Ready In: 1 hr 22 mins
• Serves: 8

Ingredients

• 2  lbs  ground chuck
• 1  medium onion
• 1  garlic clove
• 2 -3  tablespoons chili powder
• 1⁄4 teaspoon  coriander (optional)
• 1  tablespoon garlic powder
• 1  teaspoon oregano
• 1  tablespoon cumin
• 1  teaspoon black pepper
• 1 (10 ounce) can rotel
• 1 (14 ounce) can diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans kidney beans
• 1  teaspoon beef bouillon powder
• 1  teaspoon chicken bouillon powder
• 2  cups water

Directions

1. Chop onions and garlic up fine.
2. Brown meat, onions, and garlic. I usually add onions and garlic when meat is halfway done.
3. In a large pot, add all ingredients.
4. Bring to a boil.
5. Simmer for 1 hr or longer for best results.