When the weather gets cold it’s time to fire up the stovetop.
This chain makes a tasty chili that warms the bones on a nippy
fall day. This clone recipe is easy-to-make, low-fat and
delicious. And if it’s super brisk outside, you might want to add
an additional tablespoon of diced jalapeno to aggressively stoke
those internal flames.
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Hot enough for you?
1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring
occasionally. Serve one cup in a bowl with the optional cheese,
diced onion and whole jalapeno garnish on top.
Makes 4 servings.
kathie says
this IS a good chili… brown your meat with garlic and onion and add everything in the crock pot for a tasty treat simple style!! The longer it
‘marinates’, the better. Cook at least 3 hours!! I add whatever beer I have on hand in place of water!! AND DONT LEAVE OUT THE VINEGAR!!
Mine always turns out kinda soupy….kinda like WENDYS chili??
Don Blatcher says
This recipe is not even close, I’ve made 100’s of batches of chile and this is way off on the ingrediants,
Angela says
This should be a good chili