This is a recipe my husband perfected after years of chili-making. You like spice? Got it. You like sweet? It has that, too. Add jalapenos if you’re so inclined. We top it with chopped onions, shredded cheese, salsa, and sour cream.
Kris Fischer's Favorite Chili Recipe
Caramelize the onions in butter and olive oil. Brown the meat. Drain the fat. (I don't because the fat adds so much flavor, but if I didn't add that tip, people would throw their laptops across the room). Add the beans, tomato sauce, Rotel, spices, kitchen & the sugar. This chili is both sweet & spicy. Simmer all day. In fact, I put it in a 225 degree oven and let it sit there overnight. Since there are beans in this chili, they will often burn when on the burner, even if it's on low. Taste and taste again. Adjust any spices that you prefer. And then eat it the next day.