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2 lb. coarsely ground beef for chili 1 c. water 1 (16 oz.) can whole tomatoes, pureed 1 onion, finely chopped 1 tsp. garlic powder 1 tsp. red pepper sauce 1/4 c. chili powder 1 tsp. ground oregano 1 1/2 tsp. salt 2 tsp. ground cumin 1/2 tsp. cayenne pepper 1 (12 oz.) can beer Cook meat over high heat in a 2 quart heavy pan until meat loses color. Add water, pureed tomatoes, onion and garlic powder. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add red pepper sauce, chili powder, oregano, salt, cumin, cayenne and beer and stir well. Simmer, uncovered, 1 hour longer or until meat is tender and stew is thickened. Serves 6 to 8. | |
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I must admit, I had a roll of a chain restaurant brand sausage I wanted to use and I tossed this in with the ground round. I also added 2 cups of water rather than one. Add chopped yellow and orange peppers - they were crying to be eaten! This chili Mama is a happy camper! My husband loved this recipe as well. Thank you for posting this recipe. I think I'll be making this chili recipe more often!