Chicago Style Chili

by Kathy Cail

Prep time: 4:00 Overall time: 8:00

Servings: 8 servings

INGREDIENTS

1 1/2 pounds of lean ground beef
2 20oz can of Brooks Hot chili beans ( the 2nd largest can they make)
3 16 oz cans, assorted of pinto or red beans
2 16 oz cans of Red Gold crushed tomatos
1 large green pepper
1 medium onion
1 pint of mushrooms (optional)
1 tsp olive oil
2-3 tablespoons or more of the following spices (to taste):

Chili power
basil
fresh ground peper
oregano
cumin - a little of this goes a long way
garlic powder (or use fresh cloves)
cayenne pepper - the more the better!

INSTRUCTIONS

Chop pepper and onion coarsly; put aside. In a large pot (5 qt. or larger), add the olive oil and saute the ground beef until brown. Add peppers,onions and mushrooms and saute until the onions are lightly translucent. Add all the spices. Drain and add all the beans. Add all the crushed tomoatoes. Stir well and cook on low heat (surface just bubbles) for at least 2 hours. Test frequently to adjust spices to your taste.

CHEF COMMENTS

Chili tastes best the next day. Watch out on the heat that you don't scorch the beans on the bottom of the pot. Remember, you can adjust your spices for a personal taste. Enjoy!

Tagged: chicagochili, chili, soups add tags

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