http://www.stovetopkisses.com
Follow me on ig @ Stovetopkisses
INGREDIENTS
Cooking oil
-2lbs ground beef Chuck or the medium size pack ( you can also use ground chicken or turkey or meat substitute
-1 bag frozen peppers and onion
-1 small can tomato paste
-2 14 oz cans diced tomatoes
1 can kidney beans ( rinsed)
4 cups beef stock
Seasoning: adjust to taste .. please add a little at a time and adjust .. these are just estimates
2 pack chili seasoning
2 pack sazon ( found on the hispanic aisle )
2 tbs garlic powder
1 tbs onion powder
2 tbs beef bouillon
1 tbs salt
a few dashes of worchishire sauce
2 tbs brown sugar
* NOTES *
Cook the chili on low/ med heat.
I allowed the chili to cook covered for 1 hour and un covered for an additional hour..stirrring occasionally .. keep in mind cooking it uncovered will reduce the chili..so you may have to add an additional cup of water or two if the chili starts to thicken too much.. if you like a more soup consistency.. simply cook covered for the full two hours. If you are adding it to the crockpot to cook , the chili will thicken on its on.. if you are using the crockpot cook for 4-5 hours. The longer you cook it the better!