Easy Saturday Chili
Easy Saturday Chili is my go to chili recipe, which works for our whole family since I can level up or down the heat by modifying a few of the ingredients—jalapeños and Frank’s Red Hot Sauce. Most Texans frown on the thought of adding beans to chili. But if you promise not to tell anyone, a can or two of kidney beans won’t hurt this recipe.
Ingredients:
2 lbs of 85/15 ground beef
1 green pepper
1 onion (white or yellow)
1 hot pepper (anaheim, serrano, jalapeno, etc.)
2 cans of kidney beans (unless you believe beans don’t belong in chili)
Tabasco® or favorite hot sauce
2 x 28 oz cans of crushed tomatoes
¼ C of Frank’s Red Hot® Original Cayenne Pepper Hot Sauce
2 packets of McCormick® chili seasoning
Directions:
Brown the ground beef in a large pan. I prefer to use a deep skillet so that the entire batch of chili can be cooked in the same pan without using a crockpot.
Add salt, pepper, and Tabasco to taste.
Finely dice the onion, green pepper, and hot pepper.
Once the meat is largely browned, drain excess fat and add vegetables. Cook until onion is translucent.
Add in cans of crushed tomatoes, McCormick® seasoning, Frank’s Red Hot® sauce, and kidney beans (if you consider chili to include beans).
Cook for at least two hours.
Garnish with cheese, onions, and sour cream
Note -- this chili tastes better the next day so plan accordingly.
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