Monday, October 3, 2011
1 - pd. ground beef
1 - chopped yellow onion
3 - 16 oz. light red kidney beans rinsed and drained
1 - 4 oz. can of tomato paste
1 - 16 oz of diced tomatoes
2 - heaping tablespoons of chili powder
Pinch of crushed red pepper flakes
In a large pot put the ground beef and the chopped onion and cook until meat is brown and add the chill powder, stir well. Then add the tomatoes ( do not drain the tomatoes) red pepper flakes and the beans. Add about 3 cans of water and then add the tomato paste stir until tomato paste is mixed in well. Bring to a boil and turn down to simmer, put a lid on and simmer for about 30 min.
- If the chili is too thick for your taste add more water a little at a time
- If you would like your chili to be more spicy add more chili powder a little at time, because you can get too much.
- Most people use tomato sauce, I prefer tomato paste because it makes the chili sweet and thick
- Always rinse and drain canned beans, it removes, fat, salt and gas : )