• 1 pound ground beef
  • 1 medium onion, diced
  • 1 15-oz. can kidney beans with liquid
  • 1 can diced tomatoes with green chilis (Rotel)
  • 2 8-oz cans tomato sauce
  • 1 Cup water
  • 1 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Salt
  • 1 tsp. Chili powder
  • 1/4 tsp. garlic powder
  • 1/2 green pepper, diced small
  • 1 heaping Tbsp. brown sugar
  • 1 Tbsp. Sriracha Sauce
  • 1/2 Tbsp. minced garlic
  • shredded Colby Jack Cheese

I think I have been trying for the past 5 years to make a chili that I love and want to make again and again. I’ll find a new recipe, try it out, think it’s average, then get the comment from Travis, “I like the one you made last time better.”. Well, isn’t that just awesome. He should know by now, that’s not what I want to hear. This recipe is a mixture of Top Secret Restaurant Recipes, Lone Star Chili AND a few other ingredients that I added of my own. Chili night tonight was a success. Well, I don’t know how much of a success when little Carter yelled out, “This is disgusting mom!”. One day he will realize that he is one lucky little boy to have homemade meals every night. Should I subject him to boxed freezer meals every night instead?! Knowing him, he would probably like that better.

 

Directions:

Brown ground beef in a large saucepan over medium heat, drain fat. Add onion and pepper and saute for about two minutes.  Add remaining ingredients and simmer for 1 hour 30 minutes, stirring occasionally. Top with shredded cheddar, sour cream, or green onions to your liking! I like shredded Colby Jack.