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Kelly's Texas Chili

Here's my own concoction of homemade chili, and I call it Texas chili because I live in Texas.  Clever, I know.  It's always fun to tweak recipes like this and add your favorite ingredients, but this is a good start.  I created this recipe on my own, and don't claim that it's perfect, but it's certainly been a hit when we have a hungry crowd to feed.  Enjoy!
  • 3 pounds ground beef
  • 2 large onions, diced
  • 2 cans (14.5 ounces) petite diced tomatoes
  • 1 can (15 ounces) kidney beans
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup chili powder
  • 1 1/2 teaspoons paprika
  • 2 teaspoons cumin
  • 1 1/2 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons dried minced garlic
  • 1 teaspoon onion powder
  • 6 cups water
Optional topping ingredients:
  • tortilla chips
  • diced onion
  • Colby Jack cheese, freshly grated
Brown the ground beef and onion, combined in a large pot. Drain excess fat that cooks off, then add the remaining ingredients and simmer for an hour or so.  It can be made a day or two in advance of an event and reheats nicely in a large crock pot.  Top with the ingredients listed or add your own favorites.
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