Dougiemac's Mama's "Warm Your Belly" Chili
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 1/2 cups chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder
This is the chili recipe my mama always made when I was a kid. It always hit the spot and warmed your belly.
Directions:
Brown your meat in a skillet. Add your onions, jalapenos, and a dash of chili powder to the skillet.
Drain the grease and place contents from skillet into a big pot. (Be sure to scrape off anything on the bottom of the skillet.)
Add all other ingredients to the pot and bring to boil.
Reduce heat to medium and let cook for 30m-1hr.
Pro Tips
Pro Tip 1: The longer it sets, the better it tastes. Chili always tastes better the next day.
Pro Tip 2: Serve with garnish of sharp cheddar cheese, cream cheese, sour cream, green onions, pickled jalapenos, and served over a square of sweet cornbread.
Pro Tip 3: You can add more chili powder and cayenne pepper as needed. I also add one or two diced jalapenos into the mix.
