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The Very Best Chili

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• CourseGround Beef
• CuisineAmerican

Servings	Prep Time
6 Servings	20 minutes

Cook Time

50 minutes

Servings Prep Time 6 Servings 20 minutes

Cook Time 50 minutes

The Very Best Chili Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseGround Beef CuisineAmerican Servings Prep Time 6 Servings 20 minutes Cook Time 50 minutes Servings Prep Time 6 Servings 20 minutes Cook Time 50 minutes

Ingredients

• 2 lb Schweid & Sons Ground Beef, any variety
• 5 tbsp Chili Powder
• 3 tbsp ground cumin
• 2 tbsp Sugar
• 1 tbsp Paprika
• 2 tbsp Garlic Powder
• 1 tbsp Onion powder
• 1 tbsp dried oregano
• 3 tsp salt
• 1 tsp Black Pepper
• 2 tbsp Corn Starch (optional)
• 1/2 tsp Cayenne Pepper (optional)
• 1 can Diced Fire Roasted Tomatoes w/Green Chilies
• 1 can Red Kidney Beans
• 1 can Black Beans

Servings: Servings

Units:MetricUS Imperial

Instructions

1. Brown the meat and drain the fat. Set aside.
2. Mix all spices together in a bowl with 1 cup of water.
3. Drain the beans and rinse with water.
4. Put beans and diced tomatoes into a pot with the spice mixture. Bring to a boil then simmer and let rest for 30 minutes.
5. For additional spice, add 1/2 tsp of Cayenne Pepper. To thicken, add 1-2 tbsp of Corn Starch to warm water (should be the consistency of batter). Mix back into the chili until you reach your desired consistency.

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1. Brown the meat and drain the fat. Set aside.
2. Mix all spices together in a bowl with 1 cup of water.
3. Drain the beans and rinse with water.
4. Put beans and diced tomatoes into a pot with the spice mixture. Bring to a boil then simmer and let rest for 30 minutes.
5. For additional spice, add 1/2 tsp of Cayenne Pepper. To thicken, add 1-2 tbsp of Corn Starch to warm water (should be the consistency of batter). Mix back into the chili until you reach your desired consistency.