Made a big pot of mild (but mighty tasty) chili for Ruth's garden club meeting last night. Folks seemed to like it, so here is the recipe;
Ingredients:
2 lbs ground beef (chuck)
8 ounce Heintz Ketchup (1 cup)
1⁄2 cup chili powder (I use Mexene brand, available on Amazon)
1 can Rotel Mild Tomatoes and Green Chile
2 cups water
2 teaspoons paprika
3 teaspoons ground cumin
1 tablespoon dried onion flakes
2 teaspoons Mexican oregano
1⁄4 teaspoon granulated garlic
1 teaspoon Kosher salt (or to taste)
1 Tablespoon Lea & Perrins Worcestershire
1 15.5 oz. can Dark Red Kidney beans
(note: add 1 or more teaspoons ground cayenne pepper if you like hotter chili)
Directions:
Brown beef in a Dutch oven; drain. Add ketchup, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder and the Rotel Tomatoes and Green Chile. Cover and simmer for 30 minutes, stirring occasionally. Add the kidney beans and optional ground cayenne pepper to taste. Simmer an additional 15 minutes. Serve with shredded cheddar cheese, sour cream, tortilla chips or diced peppers for garnish.
