3 tbsp oil
1 whole onion
5 cloves garlic
smashed and chopped
2 lbs ground beef
could also use ground turkey
1 packet Carroll Shelby's Chili Kit
include all the cayenne pepper
1 tsp salt
about half of the salt that comes with the packet
2 cans diced tomatoes
about 15 ounces each, diced , could also supplement with fresh tomatoes
1/2 can water
about 7-8 ounces
2 cans beans
preferably a combination of 1 can kidney beans and 1 can chili beans
steamed rice
sour cream
green onion
diced onion
hot sauce
Carroll Shelby was a car designer, most famous for the Shelby Mustangs, yet also famous for his chili mix. We always have a packet in our pantry. This recipe is easy to make and tastes way better than canned chili. We've modified the ingredients and proportions to our taste, and we sometimes make it ahead of time then simmer it on low to reheat it. It seems to taste better the next day. This simple crowd-pleaser disappears quickly. :)
Kick off the rice cooker and preheat the oil in a dutch oven or a large, heavy bottomed pot over medium heat.
Add the onions and stir for about 5 minutes. You should hear a gentle sizzle. Lower the heat a bit if that isn't the case.
Add the garlic and stir for 1 minute.
Bump up the heat to medium high then add the ground beef. Break it up and stir the meat until it is browned, then drain the excess fat from it.
Mix in the Carroll Shelby's Chili Kit, including the cayenne, but not the masa. Add only about half of the salt that comes in the packet, then stir for 1 minute.
Add the tomatoes and water, bring the mixture to a boil, then lower the heat and simmer for about 10 minutes. Stir every few minutes.
Add the beans, bring to a boil, then simmer for about 5 minutes.
Serve with a side of steamed rice and top with any or all of these garnishes: cheese, sour cream, cilantro, green onion, diced onion, and hot sauce.