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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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This comes together so easy, cause there's almost no measuring, since you just empty out the cans and then I just dump the seasoning as I go along. It's really hearty and makes a flavorful and chunky chili. It makes a huge batch, but we like to freeze half so that we can pull it out on a cold day and just heat it up and serve it over some rice. The seasoning can be adjusted for personal taste. Ingredients:
2 lbs ground beef (85% or better) |
2 large green peppers, chopped |
2 -3 large onions, chopped |
15 1/2 ounces dark red kidney beans (drained) |
15 1/2 ounces light red kidney beans (drained) |
2 (28 ounce) cans crushed tomatoes |
1 (28 ounce) can diced tomatoes |
2 tablespoons minced garlic |
1/3 cup vinegar |
2 jalapenos, finely chopped (optional) |
1/2 cup hot sauce (or to taste) |
3 tablespoons chili powder |
1/4 cup southwest seasoning (or to taste) |
3 tablespoons cumin |
1/4 cup fresh cilantro, chopped (optional) |
salt |
sour cream |
cheddar cheese |
hot sauce |
scallion |
Directions:
1. In a very large pot, brown the beef and onion until cooked. Add the tomatoes, peppers and seasoning, and once brought to a boil, lower heat to medium and let it simmer for approximately 45 min, making sure to stir occasionally.
2. Add the beans and let it cook another 15 min, still stirring occasionally. Serve plain or over rice with toppings of your choice.
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