This recipe is a GREAT starting point for amazing chili. Of course like everyone else, I made a few changes. I carmalized the onions (rough chop for more texture) and added about 2 tbsp. of minced garlic to the my dutch oven pan before browning the beef. It should go unsaid that you MUST drain the meat after its finished browning. I added 2 cans of diced tomatos (I didn't have any sauce, ALWAYS IMPROVISE!!!) and mashed another can of tomatoes through a sive to add more juice to the chili. I added only one can of light kidney beans, liquid and all. I did double alot of the seasonings and added some of my own. I used about 1/3 a cup chili poweder, 1 tbsp of cayenne, plenty of oregeno and cumin, I also added paprika, salt, plenty of black pepper, garlic powder, Adobo seasoning and onion powder. I brought it to a boil and then turned down to simmer and let it cook for about 6 hours. This was the first time I had ever made chili... I never had a recipe!!! It easily could of only cooked for an hour and still been wonderful. And my husband who protested me putting the beans in the chili said he absolutly loved the beans in there and would deffinatly eat it again! It was so good that I only have one small bowl left and we only had 4 people eating dinner that night. Absolutly great recipe that you must try, but feel free to add your own spin!
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This recipe is a GREAT starting point for amazing chili. Of course like everyone else, I made...