Not Thick, but Not Too Thin, Good Old Original Chili

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READY IN: 2hrs 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop all of the onions, peppers, and celery and defrost the beef.
  • In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
  • In a separate pan, place the beef.
  • Cook the beef until it is at a medium--medium-well.
  • Drain all of the fat out of the meat pan.
  • In the desired soup pot, cook the chopped peppers, onions, and celery.
  • Add the meat to the vegetables.
  • Add the chili powder and cumin to the meat and vegetables.
  • Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
  • Add the previously squashed tomatoes to the soup pot.
  • Mix well, then add the beans and all of their juice.
  • Finally, add the tomato juice.
  • Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
  • Serve, but be careful because it's extremely hot!
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