Merri’s Saturday Chili

Merri’s Saturday Chili

1 lb 80% lean ground beef

1 yellow onion, chopped

1-2 cloves garlic, minced

Chili spice mix (see below)

1 can red kidney beans, drained and rinsed

1 can diced tomatoes (do not drain)

1 quart tomato juice (mine was home-canned)

Chili Spice Mix

1 1/2 tsp Semi-Sweet Smoked Paprika

1 1/2 tsp table salt

1 tsp ground black pepper

Dash cayenne pepper

1 1/2 tsp dry oregano

2 tablespoons mixed chili powder and Penzey Chipotle powder

1 tablespoon cumin

Adjust all of the above to taste.  My version is not a spicy hot version.

Brown the ground beef and then add to a dutch oven which has been placed over medium heat (do not drain).  I used a cast iron dutch oven.

Add the spice mixture to the ground beef mixture, and stir to combine.

Do not wipe out the skillet used to brown the ground beef.  Add the onions and garlic to the pan, and cook, stirring often, over medium heat until softened but not browned and crispy.  About 3 minutes will do it.

Add the onions and garlic to the beef and spice mixture, and stir.  Turn off the heat for the skillet and remove from the stove top—you don’t need it anymore.

Add the beans, tomatoes, and tomato juice, and bring the chili to a boil.  Lower to a simmer.  Do a taste check and see if you need to adjust any of the seasonings (remembering that they will intensify as it simmers).

Simmer until it has reached the consistency you desire, and either take it off the heat, or if you want to continue to simmer, put the lid on and lower the hit before letting it simmer a little more.  I think mine simmered for 2 hours.

I served mine with some sliced mild jalapeños.