1 pound lean ground beef
1 large onion, chopped very fine
In a large pot, brown together until meat is brown and onion is tender:
Drain off fat.
Add The Below Ingredients:
2 15½ ounce cans dark red kidney beans, undrained
2 15½ ounce cans light red kidney beans, undrained
1 28 ounce can peeled Italian-style tomatoes, cut up
1 14½ ounce can stewed tomatoes
2 4 ounce cans diced green chili peppers
1 14-15 ounce can whole kernel corn
1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano, crushed
1 teaspoon ground red pepper (use half that amount if you do not like your chili spicy hot)
dash of black pepper
Bring to boiling and then reduce heat. Slowly simmer, uncovered, 2 to 3 hours, stirring occasionally. Makes 12 (1 cup) servings.
I usually prepare rice also and serve a ladle of chili over the rice in a deep bowl. Then I sprinkle sharp cheddar cheese over the top. A spoon of sour cream is delicious, also.
The flavor of this chili becomes more delicious after freezing and it certainly makes enough for left-overs.
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