Chili Without Beans
- 2 lbs. ground Beef
- 1 large chopped onion
- 6 cloves garlic, crushed
- ⅓ cup chili powder
- 1 ½ tsp. cumin
- 1 ½ tsp. dried basil
- 1 (28 ounce) can diced tomatoes with juice
- 1 (4 ounce) can diced green chile peppers
- 1 (15 ounce) can tomato sauce
- ½ bottle beer (6 fl. ounces)
- 1 tbsp. white vinegar
- 3 tbsp. brown sugar
- 1 tsp. hot pepper sauce
- 2 tsp. salt
- ½ tsp. ground black pepper
- Place the ground beef, onion and garlic in a pot over medium heat.
- Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender.
- Drain off the fat.
- Combine the chili powder, cumin and basil; add to beef.
- Cook and stir to coat the meat.
- Pour in tomatoes, green chilies, tomato sauce, beer and vinegar.
- Bring to a boil and stir to loosen any bits that are stuck to the bottom.
- Mix in brown sugar, hot pepper sauce, salt and pepper.
- Reduce heat to low, cover and simmer for 3 hours.
- Remove the lid for the last 30 minutes.
Makes 8 servings
Source: modified from Allrecipes Touchdown Chili