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Tami's Hearty Chili




Source of Recipe


Tami Osborn


List of Ingredients




1 large onion, diced
2 cloves garlic, minced
1 tbsp. vegetable oil
3 1/2 lbs. lean ground chuck
1 tbsp. Italian seasoning
1 bay leaf
1 tsp. pepper
1 tsp. ground cumin
4 tbsp. Mexican style chili powder
1 46 oz. can tomato sauce
2 15.5 oz. cans of kidney beans with liquid
2 28 oz. cans Contadina crushed tomatoes with Italian herbs
1 1/2 cup shredded cheddar cheese
1 1/2 cup mozzarella cheese

Recipe



First, saute onion and garlic in oil until tender, not browned. In another
large pan, brown ground chuck and drain off grease. Combine onion,
and garlic with the ground chuck and add the rest of the ingredients except
the cheese. Cook this in a crock pot or over the stove on medium low for 3
1/2 hours. The soup will thicken as it cooks. Discard the bay leaf and
sprinkle the top of the soup with the shredded cheese. Serve with warm
bread or ritz crackers. Can be made a day ahead. Enjoy!

**If you want a spicier chili, add diced serrano chilis. Remember to discard
seeds inside of the chili before dicing it. Also, wear gloves to avoid touching
the seeds.