Spiced Chili
Source: Taste of Home Best Holiday Recipes ’06
Makes 12 servings (about 3 quarts)
“This is my favorite chili recipe! It has a nice spice to it and it’s a thicker chili.. perfect for serving with chips! I typically don’t put in beans and I only use about a tablespoon of chili powder. This recipe is also great for stovetop. Just throw all the ingredients in a pot and simmer!”
Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16oz each) kidney beans, rinsed and drained
2 cans (15oz each) tomato sauce
2 cans (14 1/2oz each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 T. salt
1 T. brown sugar
1 T. dried basil
1 T. Italian seasoning
1 T. dried thyme
1 T. pepper
1 t. dried oregano
1 t. dried marjoram
Added cheddar cheese and additional chopped onions, optional
1. In a large skillet, cook beef, onion and garlic over merdium heat until meat is no longer pink; drain. Transfer to a 5-qt slow cooker. Stir in beans, tomato sauce, tomatoes and seasonings. cover and cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and top with cheese and onions.
(Submitted by Tiffany)
