Ingredients

3 lbs ground round
2 tablespoons olive oil
1 onion , chopped
30 fluid ounces tomato sauce
12 fluid ounces tomato paste
1 can no-salt-added stewed tomatoes
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
3 teaspoons garlic powder
1 -2 teaspoon cayenne pepper
1/2 teaspoon Tabasco sauce
1 teaspoon low sodium soy sauce
2 teaspoons low-sodium worcestershire sauce
6 ounces beer
3 cans pinto beans
Billy's Chili is a classic dish that has been enjoyed by families and friends for generations. This recipe is perfect for those cold winter days when you need something comforting and filling. This chili is made with ground beef and a variety of spices that combine to create a delicious and satisfying dish. It is perfect for feeding a crowd and can be enjoyed with some crusty bread or tortilla chips.

Instructions

1.Brown the ground beef in a large pot over medium heat until no longer pink.
2.Drain the excess fat and add the olive oil and chopped onions to the pot. Stir until the onions are translucent.
3.Add the tomato sauce, tomato paste, and stewed tomatoes to the pot. Stir and bring to a boil.
4.Add the pepper, oregano, cumin, garlic powder, cayenne pepper, Tabasco sauce, soy sauce, Worcestershire sauce, and beer to the pot. Stir to combine.
5.Reduce the heat to low and let the chili simmer for 30 minutes.
6.Add the pinto beans to the pot and cook for an additional 15 minutes.
7.Serve hot.

PROS

Billy’s Chili is a filling and hearty dish that is perfect for a cold winter day.
It is easy to make and can be adjusted to suit your taste preferences.
This recipe is also great for feeding a crowd.

CONS

This recipe uses a lot of spices, which may not be to everyone’s liking.
It is also a high-calorie dish that should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This chili contains ground beef, which is a good source of protein. It also contains a variety of spices that have been linked to various health benefits, including reducing inflammation and improving digestive health.

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