So I headed over to All Recipes to find something. This is the original recipe, but wouldn't you know I couldn't just leave it alone. So here is what I ended up doing:
And let me just say, it was good! The best chili I have made. No pics of the food this time around because it was late when we ate (like 9:30pm) and I didn't feel like heating up a bowl this morning to take pics in the beautiful sunlight.
Ingredients
· 2 pounds ground beef
· 1 large yellow onion, chopped
· 1 tablespoon minced garlic
· 2 (15 ounce) cans kidney beans, drained
· 1 (28 ounce) can diced tomatoes with juice
· 1 (15 ounce) can tomato sauce
· 1 green bell pepper, seeded and chopped
· 1 tablespoon chili powder
· 1 tablespoon Worcestershire sauce
· 1 tablespoon dried oregano
· 2 teaspoons ground cumin
· 1 teaspoon dried basil
· 1 teaspoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon cayenne pepper
· 1 teaspoon paprika
· 1 teaspoon white sugar
Directions
1. Heat a large stock pot over medium-high heat. Brown the ground beef, onion, and garlic and cook until onions are clear. Drain off excess grease (we have really good quality beef so I don’t drain ours).
2. Pour in the kidney beans, diced tomatoes, and green peppers. Season with chili powder, Worcestershire sauce, oregano, cumin, basil, salt, pepper, cayenne pepper, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
4. Remove from heat and serve, or refrigerate, and serve the next day.
5. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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