Chili

This recipe was adopted from Cindy Wilkens.  I met Cindy a few years ago.  She was in town selling her chili packets at a show.  I got the recipe from Food Network and made some slight variations to it.  The chili itself is pretty thick, but very good.  It makes a great 3 way (get your mind out of the gutter. That's Cincinnati speak for Chili and Spaghetti w/Cheese) and also works well for coneys.  If you would like to make this into Cincinnati Chili, just blend it when you're finished and it will give you the same texture.  I don't add beans, but you can add black beans to give it a little extra.

I usually add pictures of recipes and I will try to add some of this later.  But, this is pretty straight forward and just about everyone knows what chili is supposed to look like.

INGREDIENTS

• 2lbs Ground Beef
• 2 large Onions
• 14 oz. Beef Broth
• 8 oz. Tomato Sauce
• 1.5 tbs. Onion Powder
• 3 tbs. Garlic Powder
• 1/2 ts. Salt
• 1/4 ts. Black Pepper
• 1 ts. Chicken Bouillon
• 1 ts. Beef Bouillon
• 6 tbs. Chili Powder
• 3.5 ts. Cumin
• 1 tbs. Brown Sugar

DIRECTIONS

• 1
  Saute onions until translucent.
• 2
  Add the ground beef.
• 3
  Once the ground beef is browned, add the broth and tomato sauce.
• 4
  Let that simmer for about 20 minutes.
• 5
  Combine spices and then add them to the chili. Mix well and let simmer for about 45 minutes to an hour.
• 6
  If the chili is a little to thick for you, you can add more stock to thin it out.