Chili

During FOOTBALL season we love to make chili and watch the game….Chili is my GO TO food during this season. Love a HUGE bowl of chili during the cold season. I also love chili on top of my french fries. Usually, I would make a HUGE POT and have some hotdogs on the side so the kids can have CHILI on their HOTDOGS. Chili is so versatile…you can eat it with just some crackers…or have it on top of some french fries or hotdogs. A pot of chili can go a long way…and its so hearty.

3 lbs lean ground beef (sometimes I would use 2 lb ground beef and 1 pound spicy sausage– decase)

1 cup chopped onion

8 cloves garlic, minced

1 box of chili kit (u can omit the cayenne if you don’t like it spicy)

2 teaspoon chili powder

2 teaspoons ground cumin

2 teaspoon paprika

2- 6 oz cans tomato paste

1 3/4 cups beef broth

1-12 ounce beer bottle

3-8 ounce cans diced tomatoes with juice

2-15 oz cans pinto beans

1-15 oz can chili beans ( I used the dark kidney beans)

1-15 oz can kidney beans

1-10 can mild Rotel diced tomatoes and green chiles, undrained

3 bay leaf

salt and pepper to taste

In a stock pot, over medium high heat brown beef and sausage, drain. Add in onion and garlic and cook over medium heat 8 to 10 minutes, stirring occasionally, until onions are translucent.

Add all the spices and cook 5 minutes over medium heat. Stir in tomato paste and let cook while opening the lids on all the cans. Add remaining chili ingredients; stir until combined. Add the bay leaf. Heat to boiling for a few minutes and stir constantly then reduce heat to low. Cover, simmer 4 hours stirring about every 20 minutes to prevent sticking to the bottom of the pot.

Serve with crackers, cheese, or other things such as chopped jalapeño peppers or chopped fresh onions.