1. Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats. 2. Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients. 3. Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy. 4. Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals. 5. As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own! ---------------------------------------------------------------------------
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