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Amber's Favorite Chili
Amber's Favorite Chili

Before you jump to Amber's Favorite Chili recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got benefit from reading it, now let’s go back to amber's favorite chili recipe. You can have amber's favorite chili using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Amber's Favorite Chili:
  1. Prepare Meat
  2. Prepare beef (your choice, I use ground)
  3. Take Canned Goods
  4. You need Chili beans
  5. Prepare light red kidney beans
  6. You need dark red kidney beans
  7. Take chili ready tomatoes
  8. Use mushrooms stems and pieces
  9. Prepare can tomato paste
  10. Prepare beef broth
  11. Use Mccormick original chili seasoning
  12. Take Noodles to preference
  13. Get Chopped onion to preference (or onion powder to preference)
  14. You need Spices and Seasonings
  15. Get Garlic powder (or to taste)
  16. Take Cumin (or to taste)
  17. Provide Mexican style chili powder (or to taste)
  18. You need <1 tbs Cayenne pepper (or to taste)
  19. Take Salt (to taste)
  20. Provide Pepper (to taste)
  21. Use Smoked Paprika (to taste)
  22. Provide Garlic Salt
  23. You need glugs of worcestershire sauce
Instructions to make Amber's Favorite Chili:
  1. Brown then drain the meat.
  2. Add in the packets of seasoning and let absorb into the meat for about 3-5 minutes. Add in half a cup of beef broth if it looks dry. Then add the rest of the broth and continue to next step.
  3. Add in all canned goods with the liquid.
  4. Add sliced onions, if desired.
  5. Add in seasonings.
  6. Add in noodles and stir to ensure they don't stick together.
  7. Let simmer for at least 20 minutes or until noodles and onions are soft.
  8. Add in half a cup of water at a time if it looks like your chili is thicker than you desire.
  9. Refrigerate leftovers because chili is always better leftover. If you have none left over, I'm glad it was so good you couldn't contain yourself.

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