Firehouse Chili
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 1 1⁄2
- 1
- 1
- 1 1⁄2teaspoons salt
- 1⁄4teaspoon cayenne
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon ground oregano
- 2tablespoons chili powder
- 2
- 1(8 ounce) can tomato sauce
- 2
- 5 1⁄2ounces tomato juice
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DIRECTIONS
- Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
- Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
- Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
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