I will be going against the true Texas Chili Heads by adding beans to the chili, but if you are stubborn and don't want the beans, simply omit them from the recipe. Also, as for the measurements on the spices, I don't know how much I use. I just go by taste on it.
Chili
2 Lbs Hamburger Meat
1 - Can Pinto Beans
1 - Can Kidney Beans (Dark or Light)
1 - Onion (Diced)
1 - Can Stewed Tomatoes
Jalapenos (Chopped)
Cumin
Chili Powder
Red Pepper Flakes
Salt
Brown the hamburger meat. Add the meat to a large cooking pot along with the rest of the ingredients. Include the liquid from the beans and stewed tomatoes.
Bring to a boil then reduce to a low simmer. Stir often until the chili settles down, then stir every 15 or 20 minutes afterwards. It should cook for 4 hours or longer.
Add 1 or 2 jalapenos and taste after 30 minutes or so. If you want more heat, add more. I normally save 1 jalapeno until the end of the cook before I add it.
Like I said, as far as the spices go, just add, simmer about 30 minutes, taste and adjust.
Add some meat from pork spare ribs or brisket to the chili if you happen to have some. This really adds flavor! I normally try to cook chili the day after I smoke brisket or ribs so I will have the meat.
