Chili
Ingredients
- 2 Cups Chicken stock
- 28 oz Can peeled, stewed tomatoes
- 14.5 oz Can, diced tomatoes
- 2 Tbsp Garlic powder
- 2 Tbsp Smoked paprika
- ¼ Cup Chili powder
- 1 Small onion, diced
- 2 Tbsp Olive oil
- 2 Lbs Beef cubes cut into smaller chunks & ground beef
Instructions
- Add olive oil into stock pot that has been heating up over medium-high heat. Add onions into pot and sautee until they start to soften. Add beef and cook until no longer pink. Add all seasonings and cook for 1 minute. Add tomatoes and chicken stock. Bring to a boil. Turn pot down to a simmer and cover with lid. Allow to cook slowly for about 2 hours or until meat is tender. Taste periodically and adjust seasoning to your liking. I usually add more chili powder, smoked paprika and salt after chili has cooked for a while. If chili becomes to thick, thin with chicken stock or water. If you need to thicken chili, make a slurry using equal parts masa or cornstarch and water. Pour into chili and turn heat up to medium to thicken.I serve my chili with shredded cheddar cheese, sour cream and cornbread or biscuits,
