This is my go to recipe for Chili. Particularly a hit on Halloween, served with the Absolute Mexican Cornbread, this chili is made for a party. Feel free to keep it mild or spice it up.
Ingredients
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2 lbs ground beef
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1 quart tomato juice
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1 (29 oz) can tomato puree
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1 (15 oz) can red kindney beans, drained
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1 (15 oz) oz can pinto beans, drained
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1 med-large onion, chopped (about 1 1/2 cup)
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1/2 cup diced celery
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1/4 chili powder (use less for milder chili)
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1 tsp ground cumin (use more for real flavor)
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1 1/2 tsp garlic powder
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1 tsp salt
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1/2 tsp ground black pepper
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1/2 tsp dried oregano
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1/2 tsp sugar
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1/8 tsp cayenne pepper
Directions
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In a large skillet, brown the ground beef. Drain the fat and put the beef and the remaining ingredients in a 6-quart pot.
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Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
Serve with avocado, cheese and sour cream.