Belly warming Chili with beans and cheese for a cold night.
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
Servings 71 cup servings
Author The Art of Doing Stuff
1 1/2lbsground beef
1large diced onion
128 oz.can of diced tomatoesdrained
1cuptomato sauceyou can use canned spaghetti sauce if you have it in the cupboard
128 oz.kidney beanscan drained
114 oz.can of baked beans in tomato saucenot drained - make sure the beans aren't in molasses. That's TOO sweet.
1/4tsp.hot pepper flakesOr more to taste
4shakes hot sauceI use Tabasco
2marinated chipotle peppersmashed (the type from a can)
1chili pepper of your choiceI use yellow banana peppers or jalapeño
Big old grinding of fresh pepper
Cut your hot pepper in half. Remove the seeds and membrane. Finely dice one half of the hot pepper. Reserve the other half.
Add ground beef, onions, garlic and diced hot pepper to pot and cook until onions are transluscent and beef is browned. Pull beef and onion garlic aside to make room at the bottom of the pot to toast the spices until you can smell them. 30 seconds or so.
Add remaining ingredients (including the reserved half pepper)
Bring to boil.
Simmer for 2+ hours with the lid off.
Taste your chili as it's cooking and adjust it to your liking. If you want more chili flavour add more cumin and chili powder. Need it hotter? Add in more pepper flakes. Too thick? Add some more tomato sauce or the juice from the drained tomatoes.Don't forget the toppings!