February 11, 2014


Somehow, to my surprise, I randomly made not only the best chili I have ever made, but one of the best I've ever tasted.
I'm blogging it so I remember.
In a big pot:
2 cans dark kidney beans
2 cans light kidney beans
1 big can diced tomatoes
Let them start cooking while chopping up half a white onion, three cloves garlic, saute in some olive oil in a pan with a pound of good ground beef/chuck/sirloin.  Add in a generous amount of chili powder and a healthy amount of cumin and lots of Tapatio sauce.  When the beef is browned, add it all to the pot of beans.
Cook for maybe 30 to 45 minutes, stirring frequently. Taste the sauce, and add more chili/cumin/Tapatio as necessary.  Don't let it overcook, don't let it burn on the bottom.  The advantage to this vs. a crock pot is the beans/tomatoes taste fresh vs. overcooked.

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