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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 20 |
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Great tasting chili for these cold winter days. I like my chili hot, so I add lots of red pepper...you can add as much or as little as you like. Ingredients:
4 lbs ground beef |
2 large onions, diced |
4 teaspoons chili powder |
1 teaspoon crushed dried red pepper flakes (to taste) |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
2 teaspoons paprika |
3 teaspoons garlic powder |
1 (15 ounce) can tomato sauce |
1 (29 ounce) can tomato sauce |
2 (15 ounce) cans kidney beans |
3 tablespoons all-purpose flour |
2 tablespoons vinegar |
Directions:
1. In a large Dutch over or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain.
2. Stir in spices and both cans of tomato sauce and kidney beans.
3. Simmer, uncovered, for 1 hour, stirring occasionally.
4. Combine flour and vinegar; stir into chili.
5. Simmer another 15 minutes or until thickened.
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