Kickin' Good Chili

Diane Hopson Smith

By
@DeeDee2011

This chili is really quick and easy to make if using canned beans and tomatoes. Takes a little longer using dried beans.

This is a spicy chili with 3 jalapeno's cut up in it. You can reduce the heat by reducing the number of jalapeno's you put in it. Or, if you like it hotter, add more and add the seeds.

We love our chili served over rice and topped with cheese. I think the rice and cheese tone the heat down a notch.

Hope you enjoy!

My photo.


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Comments:

Serves:

8

Method:

Stove Top

Ingredients

2 lb
lean ground beef
1 medium
onion, chopped
3 clove
garlic, chopped
2 to 3 medium
jalapeno peppers, seeded and diced (can add seed if you want a really hot chili)
3
14.5-oz cans diced tomatoes (if you have home canned use a quart)
1
(10-oz) can rotel tomatoes
3
14.5-oz cans pinto beans (or kidney beans)
2 c
beef stock or beef broth (or chicken)
2 Tbsp
chili powder
2 tsp
cumin
1 tsp
paprika
1 tsp
cayenne pepper
1 tsp
oregano, dried
salt and pepper, to taste
cooked rice
shredded sharp cheddar

Directions Step-By-Step

1
NOTE: You can used dried beans, just start them early and follow directions on bag.
2
Brown ground beef. Drain any grease off and you can run water over beef and drain to make sure you've drain as much grease off as possible.
3
Add onion, garlic and peppers to meat and cook until onion and peppers are tender. Add remaining ingredients (EXCEPT FOR RICE AND CHEESE), bring to a simmer and simmer for 1 hour. Taste test and add additional seasoning if desired.
4
Serve over rice and top with cheese.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Mexican