My preferred chili recipe is too spicey - or so my husband claims. This is the variation I came up for him to have on Chili Night in our household.
List of Ingredients:
- 1 pound ground beef; cooked; drained
- 3 cans of chili beans; do not drain
- 1 can diced tomatoes; do not drain
- 2 8-ounce cans tomato sauce
- 2 cups water
- 1/4 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup onion; chopped
- 1/4 cup green peppers; chopped
- 1 to 2 tablespoons chili powder
Preparation:
In a large dutch oven, combine all the ingredients and let simmer, over medium heat, for 30 to 45 minutes.
Servings: 6 to 8; depending on how heavy handed you are with the soup ladle.
Garnishments (optional): Sprinkle with Taco Blend Cheeses after dipping.
Family Rating: Hard to say since this is usually prepared for one person's tastes. However, considering the children, and my husband, usually finish off the leftovers the next day at lunchtime I will give this recipe a 4 out of 5 wanted seconds rating.