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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is from the 1989 tv show, Roseanne . I've been preparing this chili for over 20 years now. It's a hearty kind of chili with a little bit of a bite. It's also my favorite chili. Ingredients:
2 lbs ground beef |
1 cup choppped onion |
1/4 cup chili powder |
2 teaspoons minced garlic |
2 (15 ounce) cans tomato sauce |
2 (8 ounce) jars taco sauce (mild or medium) |
2 (15 ounce) cans red kidney beans, drained and rinsed |
shredded cheddar cheese |
tortilla chips |
Directions:
1. Cook ground beef in Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).
2. Add onions; cook and stirring until translucent (for 2 minutes).
3. Stir in chili powder and garlic; cook one minute.
4. Stir in tomato sauce and taco sauce. Bring to a boil; then reduce the heat, and simmer uncovered for 10 minutes.
5. Stir in the kidney beans and heat through.
6. Top each bowl with shredded cheese, and scoop up the chili with the tortilla chips.
7. Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.
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