The Best Bowl of Chili I've Ever Had...
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 1⁄2 lbs ground beef
- 1 large chopped onion (yellow or white)
- 4 minced garlic cloves
- 2 tablespoons chili powder
- 1⁄2 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1⁄4 teaspoon cayenne
- 2 (15 1/2ounce) cans kidney beans
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon Tabasco sauce
- 1 (4 ounce) can chopped jalapenos
- 1 teaspoon Splenda sugar substitute (or sugar)
- 1 cup dark beer (Newcastle or ?)
- 1 cup shredded cheese (cheddar or Mexican mix)
- 1⁄2 cup sour cream
Directions
- Cook ground beef in large frying pan.
- While cooking, stir and chop beef with spatula to crumble.
- Continue cooking for about 7 minutes or until the meat is brown and cooked through.
- Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
- Cook while stirring, until onion is translucent, about 5 minutes.
- Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.
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