Posted: Sep 24, 2013 6:49 am
I just searched the archives, I could swear I did one before, but I couldnt find it. Try this:
2 pounds of good course ground beef. If you can't find "chili grind" you can grind up your own using stew meat.
1 large can whole tomatoes
1 12 oz can tomato juice
1 large onion
Spices: Chili powder, cumin, mexican oregano, salt, pepper, cayenne pepper, garlic powder (not garlic salt)
1 large can Kidney beans drained (optional)
Brown meat in large pot or dutch oven. Dice onion fine and add to browning meat. Add tomatoes, break them up with your hands or a rough chop. Add juice from the canned tomatoes as well. If you are adding beans, add them now. Adjust liquid level by adding more water if needed. Add salt and pepper. Add a 2 t of cumin, 1 t of oregano, 1/2 t garlic powder and chili powder (about 2 T per pound of meat) and cayenne (optional) Taste and adjust spices if needed. Simmer for 30-90 minutes. Adjust liquid levels with water or tomato juice if you want more tomato flavor. Use fresh spices, toast and grind cumin seeds if you can for extra flavor. Buy good quality chili powder. It should be a very thick soup consistency, almost a stew. If its too thin, cook it down, if its to thick add liquid. Readjust seasonings.