Servings:
Depends on bowl size.
Cooking Time:
About 4 hours.
Great For:
Lunch, Dinner, Picnics.
About this Recipe
By: Leon
This chili recipe is near and dear to my heart. Years of trial and error to get it just right.
Ingredients
- 1 lb Ground Beef (it can be a heavy pound 1 1/4 or so)
- 1 14.5 oz. can of Diced Tomatoes
- 2 15 oz. cans of Chili Beans (you can substitute 1 can for kidney beans if you prefer)
- 1 Medium Onion
- 2 T Chili Powder
- 1 T Ground Cumin
- 1/2 T Black Pepper
- 2 T Beef Bouillon
- 1/4 T Sea Salt
How To Make It
Step 1
Heat a skillet on medium heat. Use a little vegetable oil in the pan and then brown the ground beef. Keep the beef moving to avoid sticking and burning. When it’s close to being finished drain the grease, then add about ½ of water. Continue cooking.
Step 2
Heat the tomatoes and beans in whatever cooking pot you’ve selected (crock pot, Dutch oven, whatever).
Step 3
Once most of the water has boiled from the beef then add the beef to your cooking pot. Dice the onion and sauté in the skillet, and then add the onion to the cooking pot.
Step 4
Add the remainder of the ingredients to the cooking pot. Slow cook the chili for about four hours. As an option add about ½ cup of shredded cheddar cheese for a little extra flavor. You can also add a bit of thickening flour if you prefer your chili a bit thicker.