Everyone has a differing view on what makes an excellent chili. Meat/non meat, all different types of meat, endless spice/veggie options – the list can keep going from there. This version of chili that I developed over years – even pleases the pickiest of palates. Feel free to change this recipe up as you see fit – that’s what keeps things interesting.
1 1/2 lbs ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 small jalapeno, chopped (omit if you do not like to much heat)
2 cloves garlic, minced
4 cans chili ready tomatoes, or 2(280z) cans crushed tomatoes
2 cans kidney beans, drained
2-4 tablespoons chili powder (more or less depending on how spicy you like it)
2 heaping teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
salt & pepper
Place beef in a saute pan, and brown.
Drain excess fat.
Place meat in a slow cooker, and toss in the rest of the ingredients. Salt and pepper to taste. Stir until combined.
Cook on high heat 4-6 hrs or on low 8-10 hrs.
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