Naomi says: About mid Fall, this recipe becomes a staple in the Blackburn home. It warms the soul with a bit of a bite, but not a bite you in the butt bite. Like your chili a bit hotter? Add the cayenne. I did it once….ONCE!
In my humble opinion, the toppings really make this chili-restaurant quality. I love the melted cheese, sour cream and onions. I grab the tortilla strips from the salad section of our grocer to give it the crunch. They give a pretty color to the chili, as well.
When I make a pot of this chili, I can count on the fact that it will be gone in one weekend. I never have enough to freeze!
Just a note, the Blackburns are really trying to cut down on the salt, so I don’t really add salt to mine. If you would like, I wouldn’t add more than 1 tablespoon of salt and save it for your “chowers” to add their own salt.
So, here we go.
2-2.5lbs ground beef (I like the lower fat)
1 large onion, chopped roughly
2 green peppers, chopped roughly
1 T. jarred garlic
48 oz tomato sauce
2 cans mild chili beans (like it with heat, use hot chili beans)
2 cans red kidney beans, drained and rinsed
2 cans Rotel tomatoes
1 can diced chilis (4oz)
1/2 cup chili powder
1 T. pepper
1 T. Cayenne (if you want it hot…I added it once)
chopped green onions
1) Brown ground beef, onion, garlic and green pepper.
2) Add the remaining ingredients
3) Simmer 2 hours
4) Garnish as desired.