Homemade Chili Recipe Below:
2 lbs 80/20 ground beef
1 medium onion, diced
2 TBSP minced garlic
1/2 Green bell pepper, diced
2-15 oz cans of pinto beans, undrained
1-15.5 oz can chili beans, undrained
1 small can diced tomatoes and green chiles
1 large can tomato juice
2-3 TBSP chili powder (to your liking)
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
Salt n pepper to taste
1 TBSP granulated sugar (optional)
1/2-3/4 cup elbow macaroni, uncooked
I also added a few shakes of minced onion and Sazon, but it’s not necessary. You can adjust the spice amount to your taste, the measurements given are just what we prefer. You can alter the beans and add whatever kind you prefer.
Cook covered with lid vented for about 1 hour on medium low, stirring occasionally. Add macaroni, reduce heat to low, cover and cook approximately 10 minutes, or until macaroni is tender.
We top ours with cheddar cheese and sour cream, delicious and the perfect comfort food for fall, y’all! Enjoy!