A chunky, beefy and delicious Chili recipe should be a staple. This is my KEEPER, go-to version of Chili because it's super GOOD and fairly easy to make. Cook in one-pot to cut down on the dishes and have yourself a hearty bowl of tasty chili.
1 1/2lbsground beef
2cans kidney beansdrained & rinsed
128 ounce can diced tomatoes
16oz can tomato paste
14.5oz can green chilies
3cupschicken brothor water and 2 teaspoons of chicken bullion powder
Note: can Substitute 110 oz can of diced tomatoes with chopped green chilies along with 1 other can of plain diced tomatoes for the 28-ounce can and green chilies.
In a large pot fry beef and drain excess fat. Add in the onion & garlic and sauté until soft.
Add in all the spices, beans, chilies, tomatoes and broth and bring to a boil. Then reduce heat to med-low and simmer for 30 minutes, uncovered.
Garnish with shredded cheddar cheese & sour cream. Serve with corn bread.