Here's a recipe that I use. Ingredients. 1 and 1/2 - 2 lbs minced beef (for vegetarians you can substitute tofu or quorn for the ground beef. 1 x green pepper 1 x onion 1 x head garlic 4 x (14 & 1/2 ounce) cans of diced tomatoes. 2 x (14 & 1/2 ounce) cans chili beans 1/2 cup chili powder 1/4 teaspoon thyme 1/16 - 1/8 teaspoon cayenne pepper (depending on how spicy you like it) Don't add much more than this or it will be too hot. salt and pepper Directions. 1. Brown meat in cooking oil in a frying pan then drain off excess oil. 2. Cut up vegetables. 3. Put everything in a pot and boil on stove for around 3 hours. Stir regularly. It is always better heated up the next day by the way). 4. That's it - really easy!! This will feed between 12 - 15 people. I make a big batch like this so that I can freeze it in containers for future use.
I improvised to make my own version of a Cincinnati chili (served over noodles), and it has a rich, hearty taste with lots of flavor. You don't need to serve it this way if you don't want to. Here it is: KC's Cincinnati Chili 2 cloves garlic, minced 3 1/2 C chopped onion, divided 1 C chopped green bell pepper 1 lb ground round 1 15 oz. can black beans 1 teas cinnamon 2 teas paprika 1 teas ground cumin 1 teas chili powder 1/2 teas ground allspice 1/2 teas marjoram 1/4 teas ground nutmeg salt and pepper to taste 2 15 oz. cans of no-salt added diced tomatoes Pour 1 Tbspn of olive oil in a large skillet over medium-high heat and add meat, 2C onion and green peppers. Add all else and simmer at least 30 minutes. To serve, arrange spaghetti onto individual bowls and spoon chili over. Top with shredded cheddar cheese and remaining chopped onion.
