Suz’s Everyday Chili

Sauté in large pot to brown:
1 kg (2 lbs) lean ground beef (if beef is extra lean, add 1 T oil to hot pan to start, and drain excess fat from pot)

Add to meat & stir to sauté for 1-2 minutes:
1 med onion, diced
½ green pepper, diced
1-2 cloves garlic, chopped

Add to pot and stir well to combine:
¼ cup sherry or red wine or beer
¼ cup ketchup
1 tin chili tomatoes (OR 1 tin stewed tomatoes and 1 small tin chopped green chilis)
1 t. each – salt, pepper, cumin, oregano
1 T TexMex seasoning mix + 1/8-1/4 cup chili powder (**OR 1 package of favourite chili seasoning mix)

This is optional – omit beans for traditional ‘chili con carne’:
1-2 tins chili beans or pinto beans

Bring to boil then reduce heat to simmer and cook, stirring often, for 1-2 hours. Adjust seasoning and thickness to taste.
If too thick, add water, red wine, beer or tomato juice to thin.
If too much liquid, add 1 T flour, cornstarch or cornmeal to thicken.
If too acidic, add 1 T. Sugar
If not spicy enough, add ¼ cup salsa or ½ t. Hot sauce

Serving suggestions:
Top with tortilla chips, grated cheese, chopped onions, sour cream
Over rice or macaroni (chili mac)
In soft tortillas (corn or wheat) as enchiladas or burritos
Over lettuce, tomatoes, cheese and chips for taco salad.

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