Homesteading on the Internet recent post on her husband's family's chili recipe made me think of my husband's new recipe. It is not as hot as other chili's that he has made, and for my easily upset stomach, this is a good thing. I really enjoy this recipe and Nathan even said it was okay to share it with you.
What you'll need:
2 pounds of hamburger meat
2 cups combined of chopped onions and peppers
vegetable oil to cook in
1 tsp garlic powder
1 large can of Goya black beans, undrained
1 small can of black beans, undrained
1of tomato paste
2 TBSP of taco mix
1/2 tsp of paprika
1 tsp chili powder
2 small envelopes of Goya Sazon
1 cup of water with a beef bouillon cube mixed into
Put about two tbsp of vegetable oil into bottom of dutch oven that has a cover. Brown the hamburger into it. Drain of fat.
Break up hamburger into small pieces, then add all ingredients. Mix everything together. Bring to a boil, then reduce heat to a simmer. Let the chili simmer an hour or more, stirring occasionally. If the chili gets to thick, add water a 1/2 cup at a time.
Serve. Refrigerate with cover any leftovers. Taste better every day after making it.
Note from Mary - this is delicious in a warmed tortilla and/or with shredded cheddar on it!