How to Make Potato Chili

Potato chili is the answer to the question, "What is my chili missing?" You don't need crackers. You don't need garlic toast. After eating it once, you won't be able to eat regular chili again.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 5-Quart Kettle
• Frying pan
• 1 quart hot water
• 1 lb. ground meat
• 3 large potatoes (diced)
• 1 cup diced onion
• 1/4 cup diced jalapeno
• 2 cans(14.5 oz) diced tomato in juice
• 1 can (15.5 oz) chili beans in sauce
• 1 can (8 oz) tomato sauce First Set of Seasonings:
• 1 tsp. cilantro
• 1 tsp. oregano
• 1 tsp. parsley
• 1/4 tsp. cayenne pepper(optional for hotter taste)
• 1/4 tsp. paprika
• 2-1/2 tsp. garlic salt
• 2 tsp. chili powder(1 tsp for milder taste)
• 1/4 tsp. basil
• 1 tsp. cumin
• Second Set of Seasonings:
• 1 tsp. garlic salt
• 1/2 tsp. chili powder
• 1/2 tsp. cilantro

1. Place kettle with hot water on high heat. Add first set of seasonings. Slowly add potatoes, onions, and jalapeno. Simmer for 5 minutes.
2. Sauté ground meat until completely browned. Drain excess oil. Add second set of seasonings and mix thoroughly.
3. Add meat mixture to kettle. Leave on high setting until simmering. Slowly add diced tomato, tomato sauce and chili beans, one can at a time, while keeping the mixture simmers. This is necessary for your potatoes to properly cook. Recover and cook.
4. Once the mixture is boiling, set on medium heat for 1 hour. Check potatoes to see if they are thoroughly cooked. If not, cook for 30 minutes more. Let potato chili cool for 10 minutes. Serves 8.

Tips & Warnings

• Fresh tomatoes will work fine. You will need to add 2 tablespoons of sugar, and tomato juice for every 19 ounces of diced tomatoes. Fresh tomatoes lack sugar and will make your chili thinner without the added juice.