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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Over the years, I have tried many chili recipes. So far, I haven't tried one that I absolutely loved. I took a few recipes for chili that we have liked and I tweaked them to come up with my own. I made this for dinner tonight, everyone enjoyed and decided to post it here before I forget what I actually put in it. Notice the onion is grated, the reasons for this is that my dh HATES onion with a passion. I do this to fool him!! Also, the spices are just an estimate because I was eyeballing and adjusted all of them until they were to my liking. Ingredients:
1 1/2 lbs ground beef |
1 medium onion, grated |
1 jalapeno pepper, finely diced |
2 (15 ounce) cans kidney beans (with liquid) |
28 ounces peeled diced tomatoes |
2 (8 ounce) cans tomato sauce |
1 1/2 cups water |
3 tablespoons white vinegar |
4 tablespoons chili powder |
1 tablespoon garlic powder |
1 tablespoon onion powder |
1 tablespoon cumin powder |
2 dry bay leaves |
salt and pepper |
grated sharp cheddar cheese |
diced onion |
diced jalapeno (optional) |
Directions:
1. Brown ground beef in a dutch oven over medium heat. Drain fat.
2. Add onion and jalapeno to beef and saute for 2 minutes.
3. Add remaining ingredients and simmer on low for 2 hours, stirring every 15 - 20 minutes.
4. Serve in a bowl. Top with desired garnishes.
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