A large pot of chili is ideal for chilly weather days or for feeding your family while working on larger meals. It is also easily doubled.
Ingredients – cook time for 1 1/2 hours.
- 2 pounds of ground beef
- 1 large onion
- 1 teaspoon salt
- 1/4 fresh ground pepper
- 2 cloves of garlic
- 8 ounces tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- a couple of shakes of Tabasco Sauce
- 1 can of 15oz kidney beans, drained
- 1 can of 15 oz pinto beans, drained
- Shredded cheddar cheese for serving
- Chopped green onion for serving
Cooked the ground beef, onions, garlic, salt, and pepper over medium heat until no longer pink.
Drain the grease off (important you don’t want that oil slick) I use my colander. Stir in the tomato sauce, chili powder, cumin, oregano and Tabasco sauce. Reduce heat, cover and simmer on the lowest heat on the smallest burner for 1 hour. (Crockpot option on low 3 hours)
Taste and adjust the seasoning. Add beans and cook for 20 minutes. (Crockpot option 1 hour)
Serve with a garnish of cheddar cheese and green onions.
Or you could also use this chili for chili dogs!