Ingredients
2 cans dark red kidney beans
2 cans diced tomatoes
1 can diced tomatoes with chilis/jalepenos
1 medium onion, diced
1 lb ground beef (90/10 works best)
2 cubes beef bouillon
2 tsp chili powder
1/2 tsp cayenne powder
OPTIONAL:
1/2 cup sliced mushrooms
1/2 cup assorted sliced chili peppers
Tabasco/Texas Pete chili sauce
Frank’s cayenne sauce
Preparation
Put the ground beef in a large pot (2 gallon) or crockpot. Separate into small chunks with a spoon/spatula while cooking over medium-low heat. Dice the onion into small pieces and add to the cooking beef. When the onion is partially cooked (translucent & flexible), add 2 tsp chili powder and 1/2 tsp cayenne powder. Stir well and let simmer until onions are cooked. Do NOT drain the fat off the ground beef! Add the sliced fresh chili peppers (optional) and cook an additional 5 minutes. Add the tomatoes, stir well. Add the beef bouillon cubes. Stir after 10 minutes. Add the kidney beans, stir well. Add mushrooms (optional).
Keep at a low boil for 20-30 minutes, or simmer for 60+ minutes, stirring occasionally. This dish tastes best when it’s allowed to stew for hours, but it’s great after as little as 30 minutes.
Serve with tortilla chips.
