Angel's Chili
For the best flavor, cook the kidney beans separately! Serve this with shredded cheese, sour cream, and either crackers or a good crusty bread.
Ingredients
1 15 oz. can tomato sauce
1 lb. ground beef, browned and drained
1 6 oz. can tomato paste
1 28 oz. can whole tomatoes (mashed up)
1 bay leaf
1 pkg. chili seasoning – or – ground cumin, chili powder, chicken bouillon, garlic powder, salt, and pepper to taste
½ cup warm water
1 beef bouillon cube
Dissolve bouillon cube in warm water. Add bacon grease and chopped onion to a skillet and sauté until onion is tender and caramelized. Add bouillon water to pan to deglaze, and then pour this mixture into a large sauce pot or slow cooker.
Drain the liquid off your beans. Add beans and remaining ingredients to the onion mixture.
Simmer for about 30 minutes to an hour on medium to reduce the liquid some. If using a crock pot, set temperature to high, and cook for a couple of hours or so all the flavors can combine. If you’re in a hurry, you can serve as soon as you combine all the ingredients, but it tastes better when the flavors have time to get to know each other.
Serve with your favorite fixins.