Bill Rhodes Chili

Ingredients

1 pound ground beef

1 medium yellow onion, chopped

1 teaspoon minced garlic

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

A few shakes of Frank’s Hot Sauce, or your preferred hot sauce

1 can of roasted tomatoes

1 can of Rotel Hot tomatoes

1 small can of tomato paste (optional) see below

1-2 cans of black beans, drained and rinsed

½ - ¾ cup tomato or V8 juice

1/2 cup of water (this is only for your preferred thickness or thinness of your chili)

Salt and Pepper to taste

Toppings of your choice, sour cream, avocado, cheese, crackers

In a large pot break up and brown your ground beef with your chopped onion, over medium (medium high) heat. Once the meat is browned and the onions are clear, add your minced garlic and cook until fragrant (usually 30 seconds). If you prefer to drain the fat/grease from your ground beef you may do that now. Transfer the meat into a strainer and drain the fat, return the meat to your large pot.

With your meat mixture back in the pot, add all the rest of the ingredients (except toppings). Depending on how thick or thin you like your chili, add the water. I prefer my chili to be thick, so I like to add a can of tomato paste to mine. I prefer to let my chili simmer over low heat before serving for 20 minutes, this is optional.

Serve with your favorite toppings. My husbands loves his chili with Frito Scoops instead of crackers, and they are perfect for this chili!

Make your own chili bar, serve your chili with hotdogs, buns, cheese, and diced onions for chili dogs. Serve your chili over a loaded baked potato. The possibilities are endless!