Chili is one of the best dinners around! It’s easy to make, it’s filling, delicious and so versatile!
Serve it with homemade cornbread or rice, and dinner is fabulous!
|On a side note, how great are these bowls?! (Crate & Barrel)|
A perfect dinner on a cold winters night, or when camping!
Best Beef Chili
Cook Time 3 hours
Total Time 3 hours
Servings 8 -10
- 8 slices of cooked bacon chopped
- 1 lb ground beef
- 2 cups chopped onion
- 1 cup chopped green or red pepper
- 5 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp brown sugar
- 1 - oz 5.5 can tomato paste
- salt & pepper
- 1 1/4 cups red wine or use beef broth
- 2 - oz 28 cans whole tomatoes
- 2 - oz 14 cans beans (kidney beans or chick peas, or brown beans, or corn)
Brown ground meat with onion, peppers and garlic.
Add bacon. Drain if necessary.
Add chili powder, cumin, oregano, sugar, salt, pepper and bay leaves. Cook and stir continually for 1 minute.
Add wine (or broth), tomatoes and beans.
Bring to a boil, then reduce heat and simmer covered for 1 hour. Stir occasionally.
After 1 hour, remove cover and cook for 30 minutes. Stir occasionally.
Remove bay leaves.
Serve with a dollop of sour cream and chopped green onions! And toast. Have to have toast!
This chili is even better after it has sat for 1 day in the fridge. It also freezes very well.