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Most chilies are hot, and I'm not talking temperature here. I've had some that have left my mouth in pretty rough shape. My chili is a bit different, yet it includes ingredients such as garlic, which provides great flavor, spice and of course various health benefits.
I like to use Bob's 13 Bean Soup Mix for this chili, but use any beans you like. Tweak the ingredients as you'd like to alter the desired spiciness. This chili is simple to make and can take only a few hours, or you can slow cook it all day if you'd prefer. Try serving this chili with fresh garlic bread, or crackers. Make a large amount so your fridge will be stocked up all week with hearty, delicious chili. Enjoy!
- 1 pound ground beef, good quality, lean
- 1 1/2 cups dried beans, try Bob's 13 Bean Soup Mix
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 2 cans tomato sauce
- spices as desired
- Soak beans overnight, quick soak them by boiling them, or follow specific package directions.
- Simmer beans for several hours on low until soft.
- Brown beef in frying pan when beans are almost done. Then, drain and rinse beans, discarding excess coatings on beans.
- Put beans back into pot and cover them with water.
- Add cooked ground beef to beans.
- Add tomato sauce, onions and spices if you prefer a laid-back chili, or add these last two ingredients a few minutes prior to serving for a nice kick.
- Let simmer 30 minutes.
- Serve and top with cheese.