soup

Chili

Chili

Ingredients

Servings
1
  • 1 ½ pound ground beef
  • 1 large chopped onion (yellow or white)
  • 4 minced garlic cloves
  • 2 tablespoon chili powder
  • ½ teaspoon salt
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne
  • 31 ounce kidney beans (2 cans)
  • 28 ounce diced tomatoes (1 can)
  • 6 ounce tomato paste (1 can)
  • ½ teaspoon tabasco/hot sauce
  • 4 ounce chopped jalapenos (1 can)
  • 1 teaspoon sugar / sugar substitute
  • 1 cup dark beer (or beef stock)
  • 1 cup shredded cheese (cheddar or Mexican mix)
  • ½ cup sour cream

Steps

  1. Cook ground beef in large frying pan.
  2. While cooking, stir and chop beef with spatula to crumble.
  3. Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  4. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  5. Cook while stirring, until onion is translucent, about 5 minutes.
  6. Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  7. Stir well and bring to a boil.
  8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  9. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.