A Beef Chili Recipe
- olive oil
- 2 pounds ground beef
- 1 pound ground pork
- 3-12 ounce cans red kidney beans
- 2-16 ounce cans whole tomatoes
- 2-16 ounce cans tomato sauce
- 1 cup freshly chopped onions
- 2 cloves freshly diced garlic
- onion powder
- garlic powder
- salt
- black pepper
- red [cayenne] pepper
- 5 tablespoons chili powder
- habanero pepper if you want real heat
- 1 teaspoon sugar
In a heavy skillet heat on medium high, pour in enough oil to barely cover the surface. Add the fresh onion and garlic until slightly toasted. Crumble and combine the beef and pork into the pan. Add to the meat 1/2 teaspoon of onion and garlic powder, 1 tablespoon salt, 1 tablespoon black pepper and 1/4 teaspoon of red pepper. Continually stir gently while meat is browning. When all the meat is browned, remove from heat and drain.
In a 1-1/2 gallon stock pot, combine the drained beans to the undrained tomatoes and the tomato sauce, then add the sugar [which reduces the gas effect on your body]. Heat over medium heat. When it starts to boil, reduce heat and add to it your chili powder. If you want really hot chili, at this point carefully dice a habanero pepper while wearing latex gloves then add to the sauce. Trust me, you do not want to touch it directly then later accidently rub your eyes or other sensitive areas!
When the sauce darkens, add the meat. Turn heat to a low setting and let simmer for at least 1 hour.
Serve in a bowl. Feeds 6-8 people. Suggestions: add the following as toppings - sour cream, chives, shredded cheddar or jack cheese, crumbled potato chips [crisps], corn chips, macaroni, or rice.