Sooz's Chili (Ground Beef and Beans) |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
|
Although I have modified it some, I’ve been making this chili since 1977 when my then fiancé asked me to please use his ex-wife’s recipe for chili because he didn’t like mine as well! Guess we know why I didn’t marry HIM! I know that there are a ton of Chili recipes on this board, but I'd like to have mine out there too for my family to have access to. I have two recipes for chili: this one (which is a bit sweeter and fairly mild) and one made with brisket. This is the one I make when I am in a hurry and I used it to make A Good Things Hully Gully (Frito Chili Salad) Hully Gully (Frito Chili Salad). I also serve this over corn bread or rolled in flour tortillas as burritos. Ingredients:
2 lbs lean ground beef (lean) |
1 teaspoon cumin |
2 garlic cloves, minced |
1 teaspoon paprika |
1/2 teaspoon oregano |
1 teaspoon onion powder |
3 teaspoons chili powder |
2 teaspoons worcestershire sauce |
1 teaspoon black pepper |
1 teaspoon salt |
2 teaspoons sugar (or equivalent splenda) |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 (14 1/2 ounce) can diced tomatoes (with liquid) |
2 (15 ounce) cans chili beans (with liquid) |
Directions:
1. In a Dutch oven or large saucepan brown ground beef. In the last few minutes drain off the excess fat.
2. Add cumin, garlic, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, and diced tomatoes and mix well.
3. Bring to a boil.
4. Reduce heat. Cover and simmer for 1 hour.
5. Add both cans of beans with their liquid.
6. Cover and simmer for an additional hour (or more!).
7. Serve in bowls over crumbled corn bread topped with shredded cheese and onions (for those who like onions).
8. ****Sometimes I just brown the ground beef, add all of the rest of the the ingredients and then dump everything in a crock pot to simmer on low all day.***.
|
|