Is there anything as yummy as a piping hot bowl of Chili on a cold winter day?
I don’t think so! It’s just one of those seasonal meals that really screams winter time!! So when the Dallas/Fort Worth area got 12 inches snow this past week- I thought it was time to make some! Can you believe it? Texas had piles, and piles of snow!
I’m putting a picture of my little pumpkin in the snow below…I just can’t resist! She looked like such a little snow elf!
Happy Chili making!
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can chopped tomatoes
- 1 (29 ounce) can tomato sauce
- 1 1/2 cups chopped onion
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper (or to taste)
- 3cups canned red beans, drained and rinsed
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
- Top Chili with grated cheese or a dollop of sour cream.