1candiced tomatoesdo not drain (about 14.5 ounces)
1cantomato sauceabout 8 ounces
1cankidney beansdrained and rinsed (about 15.5 ounces)
1canpinto beansdrained and rinsed (about 15.5 ounces)
1teaspoonapple cider vinegar
1dashWorcestershire sauce
1tablespoonchili powder
½teaspooncumin
1teaspoonsaltor to taste
½teaspoonblack pepperor to taste
½teaspoongarlic powder
¼teaspoonpaprika
1 ¼cupwater
Instructions
Finely dice your onion and bell pepper and set aside.
Brown your ground beef and draining the fat.
Rinse and drain your beans then add the ingredients in with ground beef. Stir well then bring to a low boil. Reduce the heat let simmer for at least one hour, preferably two hours.
Serve with shredded cheese (I like to shred mine by hand, it will taste closer to the shredded cheese from Amish restaurants) and crackers.
Notes
Nutritional information is an estimate only.Store any leftover chili in an airtight container in your fridge. It will be good for up to four days after making.