Hope everyone had a wonderful weekend. Ours was filled with birthday celebrations, so we were looking forward to a relaxing Sunday night and home-cooked meal. Since the weather is still chilly (and rainy) in Raleigh, we whipped up this healthy and flavorful dish. It's perfect for busy weeknights as well as parties where everyone can make their own taco-chili bowl. Funny story about this recipe: We were going to add cumin (one of our favorite spices), and we accidentally grabbed cloves! #SundayScaries We sprinkled some into the chili before realizing our"spice swap," so we omitted the cumin this time. The dish was surprisingly delicious with this secret ingredient! Everyone went back for seconds, and we'll be adding this into our Sunday supper rotation. Hope you enjoy it as much as we did!
Natalie & Ashley
2 lbs lean ground chuck (we swapped for sirloin)
2 large onions diced
2 8-ounce canned tomato sauce
2 teaspoons chili powder
1 teaspoon salt
pepper to taste
2 16-ounce canned kidney beans
1 16-ounce whole tomatoes (drained then crushed)
1 16-ounce Hunts for chili seasoned tomato sauce
1-2 large beef bouillon cubes
1 tablespoon ground cumin (we accidentally omitted and added a few sprinkles of cloves)
Taco chips or corn chips
Grated sharp cheddar cheese
Fresh or pickled jalapenos
Brown the beef and drain. Brown the onions and combine all ingredients except the beans. Simmer for 45-60 minutes. Add the beans and cook for 40-50 minutes or until thickened. Serves 8.
Serve the hot chili from a large casserole and allow guests to assemble a delicious bowl of taco-style chili in the following order: crumbled tacos on the bottom topped with hot chili, cheese and any of the other ingredients.