Chili

By DaraD

I like more liquid in my chili, but my husband likes it thick and chunky without much juice. This is a good compromise, hearty and thick without much "soup." The green peppers and onions add great flavor. Add a TBSP or 2 of brown sugar if you prefer it a little sweeter. (I add a bit to my bowl, since my husband likes it spicey without the sweet).

Ingredients

• 2 TBSP Vegetable Oil
• 1 Small Onion, chopped
• 1 Large Green Pepper, chopped
• 2 lbs ground beef
• 2 cans (15 oz) red beans
• 2 cans (15 oz) stewed tomatoes (undrained)
• 2 cans (14.5 oz) tomato sauce
• 5 + TBSP Chili Powder
• 2 tsp Onion Powder
• 4 dashes Paprika
• Tabasco Sauce
• Garlic Salt
• Grated Cheddar Cheese
• Diced Onions

Details

Servings 6

Preparation

Step 1

In a frying pan, brown ground beef with garlic salt to taste.

In a large stock pot, heat oil over medium-high heat. Add chopped onion and garlic, and cook for 3 minutes, stirring often.

Add ground beef, red beans, stewed tomatoes, tomato sauce, and spices to onion and pepper mix. Add a few dashes of Tabasco to taste.

Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Serve, topped with grated cheddar and onions.