Copycat Petros
What you need:
For the chili:
- 2 lb. ground beef
- 2 yellow onions, diced
- 4 cloves minced garlic
- 3 Tbsp. chili powder
- 2 tsp. salt
- 1 tsp. cayenne pepper
- 2 tsp. dried Oregano
- 2 cans Rotel (mild or hot - or a combo)
- 2 cans (14.5 oz each) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 cans mild chili beans
For the toppings:
- Fritos
- Shredded cheddar and Monterey Jack cheese
- Diced tomatoes
- Diced green onions
- Sour cream
- Black olives
- Jalapeno slices
Directions:
- In a large stockpot, brown ground beef and crumble as it cooks. Drain, if needed.
- Add onions and cook until soft.
- Add the remaining chili ingredients except the beans and bring to a boil.
- Reduce heat and simmer on low, covered, for about an hour.
- Stir in beans and then simmer, uncovered, for another 20 minutes.
- Serve over the top of Fritos with any or all of the toppings.
Recipe from Our Family Table