Martin and I tried a new chili recipe tonight, and it was delicious and pretty easy! We eat chili on a regular basis during the winter, so we've tried out quite a few recipes. This is our favorite one yet. We may try it with chicken next time!
2 pounds ground chuck
1 1/4 cup onion, finely chopped
4 cloves garlic, minced
1 tsp. cumin
4 TB chili powder
2-3 tsp sea salt
1 TB sugar
1 (16-ounce) can tomato sauce
2 (28 ounce) can diced tomatoes (We used Martin's grandma's homeade canned tomatoes)
2 TB black pepper
Optional
2 (15-ounce) cans red kidney beans
We also added 1 can of black beans
Using a large pot, combine beef, onion, garlic and cumin, cooking over medium heat until meat is browned and onions are tender. Drain excess fat.
Add spices, sugar and tomatoes, simmering over low heat for 45 minutes, stirring occasionally. Taste to correct seasoning (my favorite part). If you like, add well-drained kidney beans and simmer an additional 15 minutes. Do not overcook the beans.
Makes 6-8 servings (Made A LOT)
Enjoy!
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