Here’s another one of our go-to cold weather recipes. As my husband will tell you (vehemently), “real chili does not have beans in it!” However, it is acceptable to make a pot of pinto beans, like this recipe, and pour the chili over it.
For this recipe you will need:
1 lb lean ground beef
32 oz carton of chicken broth
14 oz can tomato sauce
1 large yellow onion, finely chopped
8-10 cloves garlic, finely chopped
3-4 heaping teaspoons New Mexican pure red chile powder (some chile powders have other stuff mixed in them)
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 teaspoon cumin
1 teaspoon hot sauce (Crystal, Louisiana, etc.)
1/4 teaspoon cajun seasoning (like Tony Chachere’s)
1 teaspoon salt
5-6 “grinds” regular pepper
Brown hamburger in a Dutch oven. Before it’s completely cooked through, add onion. Cook until hamburger is completely brown and onions are soft.
Add garlic and cook until fragrant.
Add 3/4 of the chicken broth, tomato sauce, and all seasoning, except cumin. Bring to boil and reduce to simmer.
Let simmer for 20 minutes. Add cumin. If chile is too thick, add remaining chicken broth as needed. Simmer for additional 15-20 minutes. Adjust seasoning and enjoy!