Ingredients for The Best Bowl Of Chili I Ve Ever Had
- 1 lb ground beef
- 1 medium onion (chopped)
- Minced Garlic Cloves
- 2 tbsp chili powder
- 1 tsp salt
- Ground Cumin
- Dried Oregano
- 1/2 tsp cayenne pepper (optional)
- 2 (15-ounce) cans kidney beans (drained and rinsed)
- Diced Tomatoes
- 2 tbsp tomato paste
- Tabasco Sauce
- 2-4 jalapeños (minced, adjust to your spice preference)
- Splenda Sugar Substitute
- Dark Beer
- shredded cheddar cheese (for topping)
- sour cream (for topping)
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How to Make The Best Bowl Of Chili I Ve Ever Had
- Brown 1 lb ground beef in a large skillet over medium-high heat. Break it up with a spatula as it cooks.
- Cook for 7-10 minutes, or until the beef is browned and cooked through. Drain off any excess grease.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 2 tbsp chili powder, 1 tsp salt, 1 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne pepper (optional), and a dash of Tabasco sauce (to taste).
- Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
- Transfer the beef mixture to a large pot or Dutch oven.
- Stir in 2 (15-ounce) cans kidney beans (drained and rinsed), 2 (14.5-ounce) cans diced tomatoes (undrained), 2 tbsp tomato paste, 2-4 jalapeños (minced, adjust to your spice preference), 1 tbsp Splenda (or sugar substitute to taste), and 1 cup beer (any kind).
- Bring the chili to a boil over high heat.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
- Before serving, taste and adjust seasonings as needed. Add more salt, chili powder, or Tabasco for extra flavor.
- Top each bowl of chili with a dollop of sour cream and shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
75g
Fat
90g
Carbs
20g
