I have tried many chili recipes over the years. Most were complex and required a laundry list of ingredients to construct. Who has that kind of time? Personally, I came from a Midwestern family that never had all that much dinero, so on most occasions, we made do with just the basics. The peppers, tomatoes and onion in this recipe came fresh from my garden. I cheated and used a package of commercial chili mix because, I figured, a lot of money was spent by those guys in R&D to make just the right chili powder blend. Hey! For a buck or so, that seemed a pretty good deal to me.
- 1 lb. ground beef, browned with the fat drained off
- ½ to 1 cup assorted peppers, chopped
- 1 tblsp cayenne pepper, dried
- 1 med. onion, chopped
- 1 tsp. garlic, minced
- 2 8 oz. cans tomato sauce
- 12 cherry tomatoes
- 1 pkg. McCormick Chili Mix or similar
- 1 can kidney beans, rinsed and drained
- ¼ cup water
I like to make this recipe in a slow cooker, but if you want just go with a large skillet.
Begin by setting the slow cooker on low heat. Then chop the peppers, onion and tomatoes. Place on the side.
Heat a skillet over medium high heat and add a bit of oil. When the pan is hot add the ground beef. Brown the meat for a few minutes, stirring often. Drain off the fat and add to the slow cooker. Next, add the veggies to the still hot skillet and braise them for a few minutes. Dump these into the slow cooker.
Now add the tomato sauce, garlic, chili mix and the water. Stir to mix and cover. Cook for about 3 ½ hours on low, and then add the kidney beans which have been rinsed. Recover and cook for another half hour. Serves 6.
I’ve recorded this on video just in case you’re interested. Enjoy and please, let me know if you liked it.