Growing up I wasn't fond of chili. My mom would make it and I would pick the majority of the beans out of it. As I have matured my taste buds have matured as well. I eat things now that I wouldn't have touched with a ten foot pole back during my childhood, chili being one of them.
I was in chili mode this past weekend and I'm pretty sure this recipe is now my favorite. I got lots of compliments over it and I can't wait to make it again. I top mine with LOTS of shredded cheese and a dollop of sour cream when I have it on hand. This is a must serve dish during fall.
I made a few slight changes!
2 pounds ground beef
1 onion, finely diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup water ( I omitted and used a large container of veggie juice instead)
1 (15 ounce) can kidney beans (I used a 40 oz. can)
1 (15 ounce) can pinto beans (I used two, 15 oz. cans)
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon hot pepper sauce (I omitted)
1.) In a large stock pot lightly brown ground beef, and drain if needed.
2.) Add onion and garlic and cook until onion is translucent.
3.) Add tomatoes, diced tomatoes with chili peppers,
tomato sauce, vegetable juice, kidney beans, pinto beans, chili powder, cumin,
sugar, salt, pepper and hot sauce if so desired. Simmer for 30 minutes and then
* I browned my meat, onion, and garlic in a skillet and then added it with all of the other ingredients to my crockpot and cooked it for about three hours on high heat.