Christy's Chili

Nov 15, 2011

There are probably as many ways to make chili as there are people making it. This is my version. As with all of my soups, the measurements are approximate for seasonings. Add more or less to suit your family's tastes. To kick up the heat a notch, use turkey sausage. If you like a sweet and spicy chili, add a little white or brown sugar at the end. We also like it chili-mac style. I add about a cup of small pasta, like ditalini or elbows, and some water to compensate for the soaked up liquid. Remember, my recipes are meant to feed our family of seven, which includes six males, so adjust quantities if you need less. Enjoy!

Christy's Chili
1 1/2 - 2 lbs lean ground beef or turkey sausage 
1/2 to 1 onion, chopped
2 tsp minced garlic
1 (14 oz) can petite diced tomatoes
2 (16 oz) cans dark red kidney beans, rinsed & drained
2 (15 oz) cans black beans, rinsed & drained
1 (46 oz) can tomato juice
1 tsp ground cumin
2 tsp chili powder 
1/2 tsp cayenne powder
Dash Red Hot sauce
Salt & pepper, to taste
Sugar, to taste (opt.)

In dutch oven, brown ground beef with onions and garlic. Drain grease; add remaining ingredients, except salt, pepper, and sugar.

Bring to a boil; reduce heat and simmer for at least 30-45 minutes. If desired, add pasta and water during last 15-20 minutes. For a sweeter chili, try adding a little white or brown sugar, to taste. 

Linked to Tuesdays At the Table and What's Cooking Wednesday.


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