Recipe // chili

December 2, 2011

There has been some crazy weather around my neck of the woods, with record breaking winds.  It was definitely a night to hunker down at home and have some comfort food.
I have been on the search for a great chili recipe for some time.  I have tried a few with no luck, and finally I think I have a winning combination!
The thing I like about chili, is that it can can be made in so many ways.  With beans, without beans.  Meat, or no meat.  Spicy, or sweet.  The options are endless.  I like my chili with beans, and meat.  I also like it to have a little bit of sweetness to it, and a little spice.  So, I think this one is a keeper!
How do you like your chili?
Read More for the recipe!
{Chili}
Serves 6
1 large jalapeño pepper, diced small (ribs and seeds remove if you desire less heat)
1 small green pepper, diced (about 1/2 cup)
1 small red pepper, diced  (about 1/2 cup
1/2 c onion, diced
2 cloves garlic, minced
1 1b ground beef or turkey, browned, oil drained
1 15oz can tomato sauce
2 14.5oz cans petite diced tomatoes, drained
1  15 oz can kidney beans rinsed/drained and crushed
1  15 oz can pinto beans rinsed/drained and crushed
2 tablespoons brown sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/4 tablespoons chili powder
1 14oz can beef broth
1/2 tsp dry ground mustard
Brown ground meat in a large skillet, and drain fat.
In a large pot, heat 1 tablespoon olive oil over medium heat.  Add onions and peppers.  Stir until tender, about 5 minutes.  Add garlic, and stir for one minute. Then add the cooked ground meat, and the rest of the ingredients to the pot.
Bring to a boil, then reduce heat, cover with the lid and simmer for about  30-45 minutes, stir occansionally.
For the crockpot:  Brown meat in a large skillet, and drain the fat.
Place all the ingredients in a crockpot on high for 4 hours or on low for 6-7 hours.
Top with:  Sour Cream, green onions, shredded cheese, extra jalapeños, tortilla chips, whatever you prefer!
Enjoy!

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