I've wanted to come up with my own beef chili for a while now, but it just never happened, until last night that is. I wanted to make my chili extra thick and savory, and not to toot my own horn, but I NAILED IT!! DELISH to the last drop! I'm going to be making this often!
I am CRAZY about sour cream and cheddar cheese in my chili. It makes it so creamy and delicious! MM...mmm!
Best Beef Chili
2 quart Jars of Stewed Tomatoes (OR) 2 large cans Stewed Tomatoes (1 drained and 1 un-drained)
1 Green Pepper - seeded
1 small Onion
1 can White Great Northern Beans - drained and rinsed
1 can Kidney Beans- drained and rinsed
1 can Black Beans- drained and rinsed
1-2 lbs. Ground Beef
2 tsp. Salt
2 tsp. Chili Powder
2 tsp. Basil
1 tsp. Cumin
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Garlic Powder
1/4 tsp. Cayenne Powder
In a blender place Onion, Green Pepper, and drained Stewed Tomatoes, blend until smooth.
Pour into a stock pot and turn on heat to Medium/Medium High
In the same blender place the 3 cans of drained rinsed Beans, and undrained Stewed Tomatoes. Pulse until desired consistency.
Pour into the heating stock pot and stir until combined.
Add all the seasonings.
In a separate skillet brown the ground beef with salt and pepper. Drain the grease the best you can.
Add the browned beef into the chili and simmer for 15-20 minutes.
Salt and Pepper to taste.
Garnish with sour cream and cheddar cheese.
Garnish with sour cream and cheddar cheese.
