Description
This thick & hearty chili is perfectly seasoned and simply loaded with beef and beans. It’s the perfect chili to scoop up with Fritos scoops.
Ingredients
Units
Scale
- 1 large onion, diced
- 2 teaspoons minced garlic
- 1 to 1 1/2 pounds lean ground beef
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Chili powder (for mild), more for hot
- 1 teaspoon ground cumin
- 1 teaspoon marjoram
- 2 teaspoons sugar
- 1/4 cup water
- 1 can Brooks Just for Chili tomato sauce, or your choice, 14.5 to 15 ounces (see note below)*
- 2 cans Brooks Just for Chili diced tomatoes, or your choice, 14.5 ounces each
- 1 can Brooks Mild Chili Beans, 15.5 ounces
- 1 can Brooks light red Kidney beans, drained, 15.5 ounces
Instructions
- Dice the onion. Add the onion, garlic and ground beef to a dutch oven or large skillet. Saute the mixture over medium heat until the ground beef is nicely browned and remove from heat. Drain off the grease.
- Add the dutch oven back to the heat. If using a skillet, transfer the mixture to a soup pot. Add the spices, sugar, Worcestershire sauce, tomatoes, tomato sauce and 1/4 cup water. Simmer for about ten minutes.
- Add the chili and kidney beans and mix in with a wooden spoon. Simmer on low for 30 minutes, stirring occasionally. Taste it to see if you need to add additional chili powder.
- Serve hot in soup bowls with your favorite toppings, but it is excellent without any toppings.
Notes
- *If you can’t find Brooks Just for Chili Sauce or another brand, use 3 cans instead of 2 cans of the Brooks Just for Chili diced tomatoes, and puree one can of them in your blender.
- This is a great thick chili for scooping up on Frito scoops!
- Can sizes are 14.5 – 15.5 ounce