Hearty heated Chili
"This is a recipe that I made up when I first started cooking and it has held up with very little change over the years."
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Chuck | 3 lbs, 3-28 oz cans, 2, 2, 1, 2- 15 oz can, 1-7oz can, 2 tbsp, 2 tsp, Whole bulb, 1 tsp, 1 tsp, 2 tbsp, 2 tsp, 1-28 oz can, To taste, 1 8oz bag, To taste, To taste |
| Canned Peeled Tomatoes | |
| onion | |
| green pepper | |
| red pepper | |
| kidney beans | |
| chipotle peppers | |
| paprika | |
| cumin | |
| Garlic | |
| oregano | |
| Onion powder | |
| Cayenne Pepper | |
| Cinnamon | |
| Tomato Sauce | |
| Sea Salt | |
| Dried Cherries | |
| Olive Oil | |
| Black Pepper |
Directions
Heat over to 350. Wash and cover whole garlic in olive oil and bake in over while prepping other ingredients.
Use a mixer to blend canned tomatoes in a bowl till texture you like. Strain if you like smoother sauce. Set aside.
Chop onions and peppers. Chop dried cherries finely.
Cook beef in dutch over or large sauce pan. Season with salt and black pepper to start. Add chopped onions and peppers and canned chipotle peppers. Keep stirring while the beef cooks. Add all over spices and stir well. Add dried cherries, tomato sauce blend and 1 can of tomato sauce. Set to simmer and cook for at least one hour and up to 2 hours to gain flavor. Taste and add salt to taste.