Dayna’s Chili Recipe #377227
My famous Chili, great for cold fall or winter nights! A favorite at our house!
1½ hours | 20 min prep
SERVES 8 -12
- 1 lb ground beef (or turkey works too, for really special occasions use pulled beef)
- 1 (8 ounce) can mild chili-ready beans
- 1 (8 ounce) can medium chili-ready beans
- 1 (8 ounce) can chili-ready tomatoes
- 1 (8 ounce) can diced tomatoes (like Rotel)
- 1 (12 ounce) can beer (bud light works best)
- Tony Chachere's Seasoning (More Spice)
- chile habanero sauce
- 1 small onion (chopped)
- 1 garlic clove (minced)
- Cook Meat with onion and garlic until brown. Scrape all into a crock pot, or you can use a big pot on the stove. Do not drain!
- If using pulled beef you need to bake the roast in the oven and drain the juice into the chili, pull using two forks when cool enough to work with. Using a cooked roast will extend the prep time to at least 1 to 1-1/2 hours.
- Add beans and tomatoes and beer.
- Sprinkle top with More Spice (cover with light layer) stir in, add 5 drops of the hot sauce (more or less to taste).
- Stir and let simmer at least 30 minutes to let flavors blend.
- Stir often.
- Serve with grated medium sharp cheddar cheese.
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5 stars