Beany Baby’s Chili
"I love soup in the winter months. I love chili, too, and have attended several chili cook-offs that focus on the heat, instead of the taste. Unfortunately, all of that hotness makes me feel like my entire digestive system has been soaked in acid. Mine's not too spicy - it's just RIGHT! - and I've yet to find a chili I love as much as my own."
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1.5 lbs., 4 TB or to taste, 1 med onion, diced, 46 oz., 3 cans, 1 can, 1 can, 1 cup, 1-2 tsp. |
| Chili powder | |
| 1 sweet onion (Maui or Vidalia) | |
| 1 can tomato juice | |
| 3 cans mild chili beans in sauce | |
| 1 can dark red kidney beans | |
| 1 can black beans | |
| strong brewed coffee | |
| sugar |
Directions
Brown ground beef and onion in bottom of soup pot. Add a generous sprinkle of chili powder to the mixture, 4 TB or to taste; drain. Return to pot and add the rest of the ingredients (note: black beans and kidneys should be drained, but beans in sauce can be added ‘as is’). Bring to a low boil over medium heat; lower heat to “low” and let simmer at least 30 minutes. Season with salt and pepper or more chili powder to taste.
Note: The coffee adds a depth of flavor, and the sugar binds all of the flavors together.