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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a basic chili recipe, but my favorite. Since I am a vegetarian, I omit the beef and add more beans for a great meatless chili. I also add more hot sauce for extra kick. This chili is great served with sour cream and/or cheese. Ingredients:
1 1/4 lbs ground beef |
3 medium onions, chopped |
1 (46 ounce) can tomato juice |
1 (28 ounce) can whole tomatoes |
3 cups kidney beans, drained and rinsed |
4 tablespoons chili powder (or to taste) |
1/4 teaspoon dave's insanity hot sauce (or your favorite intense hot sauce--optional) |
1/8 teaspoon baking soda (a pinch) |
1 cup water (if needed) |
Directions:
1. In a large skillet, saute beef and onions together until beef is browned.
2. Drain beef and add to a large soup pot (this step can be skipped if you wish to brown the beef in the soup pot).
3. Add tomato juice and simmer over medium heat.
4. Add tomatoes (with their juice), crushing between fingers to break apart.
5. Add kidney beans, chili powder (the entire 4 tablespoons may be a bit much for some people, so start out small and add to taste), and optional hot sauce.
6. After mixture comes to a simmer, add baking soda (the baking soda will help cut down the acidity of the tomatoes).
7. Simmer for about 20-30 minutes, adding water if necessary to thin out the chili.
8. Taste for seasoning.
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