How to make it

  • In a Dutch oven or large saucepan brown the ground meat. Remove
  • meat and drain all but 2 tablespoons of the fat. Add the bell pepper,
  • jalapenos, chilies and onion, cook and stir until tender. Add only 1 can
  • of diced tomatoes, beef broth, chili powder, cumin, and cinnamon. Mix
  • well. Bring to a boil then reduce heat and simmer, uncovered, for 1/2
  • hour. Drain one can of the beans. Then add both cans of beans, the
  • other can of tomatoes and ginger; bring almost to a boil (careful not to
  • burn the beans) reduce heat and simmer, covered, for 1 to 1 1/2 hours.
  • It is the best if you now refrigerate overnight.
  • Reheat gently over medium heat. Serve over hot, drained spaghetti or
  • with cornbread or crackers, or a great crusty bread and top with some
  • shredded Cheddar and/or chopped raw onion, if desired.

People Who Like This Dish 4
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    " It was excellent "
    mrsjljohnson66 ate it and said...
    Awesome chili. A real crowd pleaser at my house. I like to eat it with some shedded chedder and a dollop of sour cream.
    Was this review helpful? Yes Flag

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