This is one flavorful, easy way to make chili. Only a few minutes to prep, an hour to cook, and with this recipe you’ll have enough to feed a gang of eight.
Ingredients:
Two Tablespoons oil.
One large onion.
2-2 1/2 lbs. ground beef, chuck roast, beef brisket, or even turkey.
Two cups water (or one can beer)
Two cans tomato sauce
Two 15-oz. cans tomato sauce.
Six Tablespoons chili powder.
Two Tablespoons of garlic powder.
Two Tablespoons salt
One Tablespoon ground cayenne red pepper (or more if you like).
Four tablespoons of sugar.
One Tablespoon powered cumin.
Three 15-oz cans of beans (your choice of pinto, kidney, chili). You don’t have to rinse, but that will permit you to control salt a bit.
Instructions:
Now, our recipe makes about eight servings. Takes about 20 minutes to prep. And cooks for about an hour. If you want less, you can always cut back on the ingredients. But donāt worry about making too much; everyoneās going to want more, and any extra chili can be frozen.
1. For a rich, full flavor, coarsely chop up one large onion, and sautĆ© in a large pot at medium heat for about five minutes using 2 tablespoons of oil. Cook until the onions are soft and translucentā¦which means you can see through them.
2. For the meat you can use chuck roast, beef brisket, or even ground turkey, pork, or chicken. But for our recipe you use 2 to 2 1/2 lbs. of ground beef, somewhere between 80 to 93% lean.
3. Cook and crumble over medium heat.
4. When the meat is brown, drain the fat off into a bowl and hold for later disposalā¦Do not pour down the drainā¦unless you have a really good friend whoās a plumber.
5. First, addā¦two cups of waterā¦or one can of beer.
6. Now add two 15-ounce ounce cans of tomato sauce. And stir.
7. Now, we add six tablespoons of chili powder.
8. Two tablespoons of garlic powder.
9. Add two tablespoons of salt.
10. Add 1 tablespoon ground cayenne red pepperā¦or more if you like it zesty.
11. Add four tablespoons of sugar.
12 .Add one teaspoon powdered cumin.
13. Voice: Next, drain and rinse and add three 15-ounce cans of beans. Your choice pinto, kidney, chili beans. Whatever you like. You donāt have to rinse, but this does permit you to control your salt.
14. Stir it up!
15. Heat mixture until it boils and then cover.
16. Reduce heat and let your chili simmer. Taste occasionallyā¦if you want more salt, sugar, cumin or chili powder go ahead and add it. Make this your own!
17. Cook for one hour, if your chili thickens too much, then add a half cup of water as needed. If your chili is thinner than you like, cook uncovered and let it thicken up. Smells good! Thatās Now itās chili-eatinā time!