Well, the weather here is chilly again and that cold wind blowing around got me in the mood for Chili. If I say so myself, this was probably some of the best I have ever made. It really hit the spot with everyone. So much so that there was not even a drop left! Try it out, I think you will really like it. Of course for all the “hot heads” (jk) out there, you can always add more “heat”!
April's Chili
Chili
Author: April Ozbilgin
Recipe type: Soup/Stew
Cuisine: American
Ingredients
- 1 Pound Lean Ground Beef
- 1 small Onion, chopped
- 3-4 Cloves Garlic
- 1 Teaspoon Chili Powder
- ½ Teaspoon Paprika
- ½ Teaspoon Cumin
- ⅛ Teaspoon Black Pepper
- 2 Teaspoons Salt
- 32 ounces Crushed tomatoes
- 15 ounces Diced tomatoes
- 15 ounce can Chili Beans, Kidney Beans or Pinto Beans
- 2 Tablespoons Olive Oil
Instructions
- In a large stockpot, saute the chopped onions and garlic in the olive oil.
- Add the ground beef and with a wooden spoon, break the ground beef into small pieces.
- Cook until no longer pink.
- Sprinkle the Chili Powder, Paprika, Cumin, Black Pepper and Salt into the pot.
- Add in the crushed and diced tomatoes and the beans.
- Cover the pot and simmer at least 20 minutes for the flavors to combine. You could also prepare to this point and put in slow cooker to simmer for a few hours. Enjoy!
