Yield: 1 Servings
|5 pounds||Ground beef|
|1 large||Onion; diced|
|1 tablespoon||Finely chopped garlic|
|1 can||(28 oz's) whole tomatoes|
|3 cups||Barbecue sauce|
|3 tablespoons||Chili powder|
|1 tablespoon||Hot pepper sauce|
|4 cans||(151/2 oz. each) kidney beans|
This is a really good easy chili. I got it out of, THE MR FOOD COOKBOOK In a large, heavy skillet or Dutch oven, heat the oil. Add the meat, onion, and garlic, and cook, stirring , over medium-high heat until meat is browned. Add the tomatoes, barbecue sauce, chili powder, salt, hot pepper sauce, cumin, and kidney beans; stir to mix well. Cover and simmer for an hour, stirring occasionally. Serve with warm tortilla chips and a side dish of jalopeno peppers, if desired.
NOTE: You can add ½ cup of instant potatoes for the last 10 minutes of cooking to thicken this, if you like. Chili tastes best made a day ahead and reheated.
I sometime used pinto beans or chili beans instead of kidney beans. I also use a mild barbecue sauce and don't use that much hot pepper sauce. If you use real lean beef, you can omit the oil or just use a little bit. You can also use cube beef and add fresh peppers if you like.
I think you will like it. It is also good on rice and just with crackers.
With the fall weather almost upon us, doesn't chili sound good? Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Sep 18, 1997