This chain makes a tasty chili that warms the bones on a nippy day. This clone recipe is easy to make, low in fat, and delicious. And if it’s super brisk outside, you might want to add an additional tablespoon of diced jalapeno to the pot to aggressively stoke those internal flames.
MAKES: 4 SERVINGS
INGREDIENTS:
- 1 pound ground beef
- 1 diced onion
- 1 tablespoon diced fresh jalapeno pepper
- 1 15-ounce can kidney beans with liquid
- 1 14.5-ounce can peeled diced tomatoes
- 1 8-ounce can tomato sauce
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 bay leaf
GARNISH:
- Grated Cheddar cheese
- Diced onion
- Canned whole jalapeno
- Chili peppers
INSTRUCTIONS:
- Brown ground beef in a large saucepan over medium heat. Drain fat.
- Add onion and pepper and saute for about two minutes.
- Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.
