Happy Halloween!!My husband could eat this at least once a week for the rest of his life and be a very contented person. He practically weeps tears of joy when fall/football season comes around because that means its chilly enough outside to make some tasty chili inside. This recipe hails from my mother-in-law and what's great about all chili recipes is you dial in the spiciness to suit your family. Like it super hot? add the chili powder by the tablespoon. Not a spicy fan? add a scant 1/4 tsp of powder. See, so easy to make it the right flavor. This is such an easy, simple recipe if you've never tried chili before, this is the right "starter" recipe. Serve with cornbread, a dollop of sour cream and some cheddar cheese. I heart chili!
Ingredients:
2 (15oz) cans pinto beans, drained
1 (29 oz) can crushed tomatoes
1 (8oz) can tomato paste
1 (8oz) can tomato sauce
1/4 cup diced yellow onion
1/2 tsp fresh garlic
1 lb ground beef
salt and pepper to taste
1 tsp hot chili powder
3 dried chilies
Directions:
In a large skillet, season beef generously with salt and pepper, add onions and brown the beef. Into the crock-pot, add beans, garlic and cans of tomato product. Drain the grease from the skillet and add beef and onions to the crock-pot. Sprinkle in chili powder to taste, drop 3 chilies in, careful not to crush them or your chili will be very spicy!! Add enough water to have 3 inches of liquid simmering all day. I usually add anywhere from 1/2 cup to 1 cup around mid afternoon because so much water has evaporated. Cook on low for 8 hours. When ready to serve, spoon out the 3 dried chilies and discard. Excellent re-heated the next day.
1 comment:
Totally adding this to the menu for next week. I finally got around to printing it out so I can check for all the ingredients in the pantry!
I still say you should totally post a picture of your menu board at the beginning of each month! It would really help me plan MY menus better! :-)
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