Chili and Chili beans are one of my favorite fall time meals. It reminds me of childhood when my Mother would make this. It’s a family favorite and we love to have chili with some freshly baked corn bread. It’s never a letdown, and leftovers are wonderful.
2 lbs ground beef 2 tbsp garlic minced 1/2 large1 chopped onion 1 green bell pepper 1 28oz can crushed tomatoes 2 15oz cans of kidney beans 4 tbsp chili powder 3 California 1 New Mexico 1 tsp cumin 1 guajillo chili pod (de-seeded and chopped finely) 4 cups of beef broth
In a large pot over medium heat, add 2 tbsps or so of cooking oil.
Add 2 lbs of ground beef 80/20 or higher
Break down and begin browning the beef
Season with salt and pepper
Add the ground chili, minced garlic, and chopped Guajillo chili pod then allow to cook for another couple of minutes.
Now add onion, bell pepper and cumin then let cook until the onions are translucent
Once the onions are translucent, add in the crushed tomatoes, kidney beans and beef broth.
At this point you want to check for seasoning, if you feel you need more salt or any other spices. Right now, is the time to do so.
Bring to boil and let reduce for about 1 hour uncovered. 45 minutes if you want it a little soupier, another 15 - 20 minutes if you want it a little thicker.
Top with cheddar cheese sour cream and chopped green onions and serve with some fresh corn bread.