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<blockquote data-quote="moreluck" data-source="post: 782670" data-attributes="member: 1246">Grandma&#039;s ChiliIngredients 1 pound ground beef (ground chuck preferred)1 cup chopped onion (about 1 medium)3 to 4 cloves garlic - minced1 cup chopped bell pepper - green or red (about 1 large)1 can (28 oz) diced tomatoes (or two 14 oz cans)1 can (8 oz) tomato sauce2 tablespoons chili powder - more or less to taste1 teaspoon table salt1/4 teaspoon cayenne pepper, more, if you like heat1/4 teaspoon paprika1/2 teaspoon cumin1 can (15.5 oz) kidney beans - drained and rinsedPreparationCook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through.Serve immediately or refrigerate for 24 hours to allow the flavorsto develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings.</blockquote>

[QUOTE="moreluck, post: 782670, member: 1246"] Grandma's Chili [B]Ingredients [/B] 1 pound ground beef (ground chuck preferred) 1 cup chopped onion (about 1 medium) 3 to 4 cloves garlic - minced 1 cup chopped bell pepper - green or red (about 1 large) 1 can (28 oz) diced tomatoes (or two 14 oz cans) 1 can (8 oz) tomato sauce 2 tablespoons chili powder - more or less to taste 1 teaspoon table salt 1/4 teaspoon cayenne pepper, more, if you like heat 1/4 teaspoon paprika 1/2 teaspoon cumin 1 can (15.5 oz) kidney beans - drained and rinsed [B]Preparation[/B] Cook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through. Serve immediately or refrigerate for 24 hours to allow the flavorsto develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings. [/QUOTE]

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