Ingredients
2 lbs. GROUND BEEF
4 lg. ONION (chopped various in sizes)
6 cloves GARLIC (minced)
¾ cup WATER
8 oz TOMATO SAUCE
1 SHOT of VODKA
4 CANS WHOLE PEALED TOMATOES (drained & chopped)
3-5 Tbsp. CHILI POWDER
1 Tbsp. SALT
1-2 tsp. TABASCO SAUCE
2 tsp. Dried OREGANO
2 lg. Cans RED KIDNEY BEANS (drained)
Preparation
In large frying pan (cast iron for best results), break up ground beef. Cook, stirring frequently. Add onions and garlic when beef is half done. Continue until beef is browned and vegetables are cooked. Drain fat from beef onion mix and empty meat into large pot (cast iron kettle for best results) on low heat add remaining ingredients in the order they appear except kidney beans; stir before and after each ingredients is added. Uncovered. Bring to a boil; slowly reduce heat to medium-low over a 25-35 minute time spaned or till chili is thickened. Add kidney beans 10 minutes after pot starts to boil. Stir very often.
