Chili, with Ground Beef
Over the years the original recipe has been modified and changed enough that I would call this Carl’s recipe. The initial recipe was used annually by Al during lunch at Schneider Transport on United Way day as a fund raiser. Al was gracious enough to share his recipe with Carl.
Servings: 8
Ingredients
- 2 pound ground beef or 1pd beef and 1 pd sweet Italian sausage
- 1 TBL butter or more
- 1 medium onion chopped
- 1 medium sweet red pepper chopped
- 1 tsp coriander
- 1/2 tsp oregano dried
- ¼ tsp black pepper
- 1 tsp cumin
- 1 TBL chili powder
- 1 TBL garlic powder or 3 cloves fresh
- 2 TBL paprika
- Salt to taste
- 28 oz can diced tomatoes with juice
- 16 oz can dark red kidney beans drained
Instructions
- Melt butter in pot. Add chopped onion, red pepper, and spices and sauté until vegetables are softened (about 10 minutes).
- Add ground beef, break into small pieces, and cook until no pink is visible.
- Add tomatoes and beans, bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Serve over with pasta and top with grated cheese and sour cream.