Jenny's Chili
Yield
4 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
ground |
|
| 1 | large |
onions
chopped |
|
| 2 | cans |
red kidney beans
in chili gravy, 15 ounces each |
*
|
| 2 | cans |
tomatoes
whole, peeled, 16 ounces each |
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
sugar
brown |
|
| 1 | tablespoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
ground |
|
| 1 | large |
onions
chopped |
|
| 2 | cans |
red kidney beans
in chili gravy, 15 ounces each |
*
|
| 2 | cans |
tomatoes
whole, peeled, 16 ounces each |
*
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
sugar
brown |
|
| 15 | ml |
chili powder
|
|
Directions
Combine onion and hamburger in skillet, cook, stirring frequently, until meat is brown and crumbly.
Pour off excess fat.
Transfer to large pot, add kidney beans, canned tomatoes, salt, brown sugar and chili powder.
Cook slowly - the longer you can allow the chili to simmer the better it is.
Add more chili powder to taste.
