Chili is a great dish for a meal, a side or a topping. Here are some great ways to serve your chili. In a bowl with cheese, sour cream and crackers. Have some huevos rancheros with some chili and eggs for breakfast. Have a nice chili dog for lunch. How about some of my favorite? Chili Mac! You’ll make a whole crock pot full of this awesome chili and then freeze it in portion sized containers and you’ll be ready to go. Serious guys, this is the best chili I’ve ever had and I have won some contests with it. Give it a try and you’ll know you can win the next office contest.
Ingredients
- 3 lbs Ground Chuck
- 3 15 oz Cans of beans. Go for a mix of red kidney, pinto, and black beans
- 3 14.5 oz Cans of diced tomatoes
- 3 Bell Peppers. 1 Yellow, 1 Red, 1 Green
- 2 medium onions, chopped
- 4 cloves Garlic
- 4-5 Tbs Chili Powder
- 2 Tsp Cumin
- 2 Tsp Cayane (Be careful with cayanne, add none if you like)
- 2 Tsp Salt
- 2 Tsp Ground Black Pepper
Instructions
- Turn on your crockpot on low and add the beans, tomatoes, and chipotle peppers
- Cook the ground beef and drain
- Add chopped onions and powdered spices (chili powder, cumin, black pepper, salt, cayanne pepper)
- After the onions have halfway cooked, add 4 cloves of chopped garlic (if you don’t feel like choping garlic use some garlic powder) Cook this for a few minutes, but be careful not to brown the garlic… this will make the garlic taste bitter.
- Add your spiced up ground beef to the crock pot and cook on low for however long you like. I usually make my chili in the evening and let it go overnight.
- Secret: Add diced bell peppers to the pot about 30 minutes before serving if you are making the chili for the same day. The taste of fresh crunchy bell peppers can’t be beat. You can add these realt at any time, but if your going for the gold, keep em a little bit crunchy.
OK, That’s my recipe. Feel free to add or subtract ingredients to taste. When possible used canned organic tomatoes.
Let us know what you think! Next up will be Chili Verde!
To be continued…
