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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