kickin' good chili
(2)
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.
(2)
yield
8 serving(s)
method
Stove Top
Ingredients For kickin' good chili
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2 lblean ground beef
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1 mdonion, chopped
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3 clovegarlic, chopped
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2 to 3 mdjalapeno peppers, seeded and diced (can add seed if you want a really hot chili)
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314.5-oz cans diced tomatoes (if you have home canned use a quart)
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1(10-oz) can rotel tomatoes
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314.5-oz cans pinto beans (or kidney beans)
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2 cbeef stock or beef broth (or chicken)
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2 Tbspchili powder
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2 tspcumin
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1 tsppaprika
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1 tspcayenne pepper
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1 tsporegano, dried
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salt and pepper, to taste
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cooked rice
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shredded sharp cheddar
How To Make kickin' good chili
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1NOTE: You can used dried beans, just start them early and follow directions on bag.
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2Brown 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.
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3Add 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.
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4Serve over rice and top with cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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