I have finally mastered a chili recipe that is spicy enough for my heat-loving husband, mild enough for my sensitive palate, that doesn't take a full thirty-seven hours to make, and doesn't require a pantry full of obscure ingredients. We've had this twice in just the last month and it gets better and better each time. Not to mention how simple it is! I've served it as Frito chili pie, over baked potatoes, and just by itself with a slice of crusty bread. Scrumptious!
2 lb. ground beef
1 can Rotel
1 can diced tomatoes
2 cans tomato sauce
2 cans small red beans
2 tbsp chili poweder
1 tbsp cajun seasoning (I use Tony's)
1 tsp cumin
Brown the ground beef in a large dutch over over medium heat until cooked through. Drain and rinse meat, and return to pot. Add seasonings and stir to combine. Add remaining ingredients, stir, and bring to a boil. Reduce heat and simmer for at least 20 minutes (longer if you have time, but it's good to go after 20!)
Enjoy!
xo Ash
