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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This is my chili and it's good. I serve this with cornbread. Ingredients:
2 lbs extra lean ground beef, coarsely ground if you can get it that way |
1 large onion, diced |
1 (28 ounce) can tomatoes |
1 (15 ounce) can tomato puree |
2 (15 1/2 ounce) cans kidney beans, drained |
3 tablespoons worcestershire sauce |
3 tablespoons aromatic bitters |
1 (12 ounce) can beer (or if you're non-alcohol use 1 1/2 cups water) |
3 cloves garlic, minced |
1 beef bouillon cube |
1 teaspoon dried red pepper |
2 bay leaves |
1 tablespoon chili powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon thyme leaves |
1 teaspoon oregano |
1 teaspoon basil |
shredded cheddar cheese |
sour cream |
coarsely chopped green onion, including tops |
Directions:
1. Crumble beef into a 5-6 quart pot over medium heat; cook, stirring to break it up, until browned; add onion and cook until soft; stir in tomatoes and their liquid and break the tomatoes up with a spoon; stir in tomato purée, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
2. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
3. Skim and discard fat and bay leaves.
4. Serve in bowls with cheese, sour cream and onions.
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