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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I don't usually make chili with ground beef, but I like this one. Spice it up if you like it hotter. I like the flavor of the jalapenos coming through in this one, so I eat it as is. Ingredients:
2 lbs ground chuck |
2 large onions, chopped |
5 -6 garlic cloves, minced |
2 tablespoons vegetable oil |
12 ounces corona beer (or other mexican beer) |
29 ounces diced tomatoes with juice |
1/2 cup canned jalapeno slices (with a little juice) |
15 1/2 ounces tomato sauce |
2 beef bouillon cubes |
2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon black pepper (your choice) or 1 teaspoon cayenne pepper (your choice) |
1 tablespoon ground cumin |
3 tablespoons chili powder |
1 (15 1/2 ounce) can kidney beans, undrained |
tortilla chips (optional) or cracker (optional) |
Directions:
1. Brown beef in oil with onions and garlic; drain.
2. Stir in beer, tomatoes, jalapeno slices, tomato sauce, bouillon cubes, salt, sugar, pepper, and cumin.
3. Bring mixture to a boil, then reduce heat, cover and simmer for 35-45 minutes, stirring occasionally.
4. Mix in chili powder and beans, and cook over medium heat, until beans are heated.
5. Serve hot with tortilla chips or crackers and hot sauce on the side, if desired.
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