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Down and Dirty Garlic Chili

By: VTCOOKINFOR2

"This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!"

Rate/Review | Read Reviews (10)

What to Drink?
	Zinfandel
	Parrot Bay Key Lime Mojito

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound extra lean ground beef
1 tablespoon chili powder
2 tablespoons dried onion flakes
1 teaspoon ground cumin
1 teaspoon paprika
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, or to taste
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 (16 ounce) can chili beans, drained
1 (8 ounce) can tomato sauce
salt and pepper to taste

Directions

Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.