Easy Red Hot Chili

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It feels like summer has lasted all year, and I’ve been so anxious for boots, that crisp fall weather, and sitting by the fire. This week I cooked up some of my favorite Chili, buried myself in a blanket, as we settle into Fall. You can make this recipe as spicy as you’d like by adding more or less chili peppers.

1 tbl olive oil

1 pound grass fed ground beef

1 onion, chopped

4 red chilis diced (add more or less depending on your preference)

1 tsp worcestershire

1 (28 ounce) can canned crushed tomatoes

2 (16 ounce) can tomato sauce

2 (16 ounce) can kidney beans – drained and rinsed

1 tablespoon garlic, minced

¼ cup chili powder

1 tsp cumin

1 tsp black pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon salt

Heat the oil in a large pot over medium heat. Add beef in the pot, and cook until evenly brown. Add in onion and chilis, and cook for 3-4 minutes.  Mix in chili powder, garlic, cayenne pepper, black pepper and salt

Mix in crushed tomatoes, tomato sauce and kidney beans. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.  Garnish with toppings of your choosing.

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