Lucille's Chili

By annekeeney

Ingredients

• 2 lbs. ground chuck
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1 clove garlic, minced
• 1 (16 oz.) can can whole tomatoes, cut up
• 1 (16 oz.) kidney beans, drained
• 1 (10 oz.) can Rotel
• 1 jalapeno pepper, seeded & chopped
• 2 (8 oz.) cans tomato sauce
• 1 T. chili powder
• 1 t. dried oregano, crushed
• 2 t. cumin
• 1 t. basil, crushed
• 1 1/2 t. salt
• 1/2 t. pepper
• chopped onion
• sour cream
• Shredded cheddar

Preparation

Step 1

In a 4 qt. dutch oven, cook ground chuck, onion, green pepper, and garlic until meat is brown. Drain well. Add UNDRAINED tomatoes, drained kidney beans, tomato sauce, UNDRAINED rotel, jalapeno pepper, chili powder, oregano, cumin, basil, salt, and pepper. Cook over medium heat for 10 minutes. Reduce heat. Cover and simmer for 1 hour. Serve with additional chopped onion, sour cream, and cheddar cheese for topping.