Chili, My Way

Name: Chili, My Way
Ingredients: 1 pound Lean Ground Beef (80/20 Is Fine); 1 whole Small-to-Medium Onion, Chopped; 1 teaspoon Ground Cumin; 1-1/2 Tablespoon Chili Powder; 1/2 teaspoons Red Pepper Flakes; 2 teaspoons Granulated Sugar; 2 cans (15 Oz. Size) Dark Red Kidney Beans, Drained; 2 cans (about 16 Oz. Size) Chili-Style Beans In Sauce (or Use All Kidney Beans, If You Like); 1 can (10 Oz. Size) Mexican Style Diced Tomatoes (Rotel, Mild Or Hot); 1/2 cups To 1 Cup Water; Salt And Pepper, to taste

11 ingredients

5 steps

Ingredients

1 pound Lean Ground Beef (80/20 Is Fine)
1 whole Small-to-Medium Onion, Chopped
1 teaspoon Ground Cumin
1-1/2 Tablespoon Chili Powder
1/2 teaspoons Red Pepper Flakes
2 teaspoons Granulated Sugar
2 cans (15 Oz. Size) Dark Red Kidney Beans, Drained
2 cans (about 16 Oz. Size) Chili-Style Beans In Sauce (or Use All Kidney Beans, If You Like)
1 can (10 Oz. Size) Mexican Style Diced Tomatoes (Rotel, Mild Or Hot)
1/2 cups To 1 Cup Water
Salt And Pepper, to taste

Directions

1

Brown ground beef in a Dutch oven over medium-high heat. Drain fat. Mix in chopped onion and seasonings, blending well. Add the beans and tomatoes, mixing well.
2

Add water by 1/2-cup increments, until it reaches the consistency you prefer. Bring chili to a boil, then turn down to a simmer; cover and simmer for 15 minutes, stirring occasionally.
3

Taste for seasoning adjustments, and add salt and pepper to taste. If you like things spicier, add more chili powder or hot sauce at this point.
4

Cover and continue to simmer chili, stirring occasionally, for about an hour total simmer time.
5

Serve with crackers, grated cheese, sour cream, Fritos, or any other condiments you enjoy with your chili. This is delicious over hot dogs or cooked spaghetti!