Chili
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“My husband prefers putting lots of crackers into his soup so this one isn't extremely thick. I looked through about half of the chili recipes posted before posting this one. So if yours was posted in the lower half of the other 1036 and is identical to this one...I apologize. This is the way I have been making this recipe since 1961. It has a medium hot spicey taste. Do not eliminate the sugar...it does not make it sweet...it helps the flavors to blend nicely and tones down the acidity of the tomatoes.”
Chili
1 recipe photo
READY IN:1hr 20mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1 1⁄2-2 lbs cooked lean ground beef
- 2 (15 ounce) cans red kidney beans (do not drain)
- 2 cups water
- 1 (6 ounce) can tomato paste
- 1 quart canned tomato (I use home canned but purchased would be okay)
- 2 1⁄2 tablespoons instant minced onion (or fresh equivalent)
- 1 tablespoon instant minced garlic (or fresh equivalent)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1⁄8 teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 teapoon black pepper
Directions
- Crush the tomatoes so there are not any large chunks.
- Put all the ingredients into the pot and cook over medium heat for 1 to 1 1/2 hours.
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Chili