Recipe: Chili

I love to make Chili, especially in the winter. It seems to warm you right up. It’s a hearty dish that really is very healthy. This recipe makes a moderately spicy Chili, enough spark, definitely not boring, but not spicy enough to light up your esophagus.

There are tons of variations you can make with this. I have several different recipes for Chili that I like. You can go meat-less, or use chunks of beef, or even use turkey, but this recipe is definitely my favorite.

TIPS

I love to use Del Monte Diced Tomatoes. In this particular recipe I used the ones with Zesty Mild Green Chilies and Zesty Jalapenos. They give the Chili some spark but the Chili isn’t too spicy.

If you like really mild Chili I would recommend substituting one of the diced tomato cans with their Diced Tomatoes with Garlic and Onion or Diced Tomatoes with Green Pepper and Onion. The Zesty Mild Green Chilies are really not that spicy and the flavor it adds is especially good.

If you like really spicy Chili, I would up the amount of spices, particularly the red pepper flakes and the cayenne pepper. I have added a little Tabasco sauce for an extra kick as well.

I use 2 pounds of lean ground beef because my family likes it meatier, but you can use 1 pound or even go meatless, it’s up to you.

I use both dark and light kidney beans, you can use either, I just like the variety. Can sizes vary, I’ve seen some brands 15.25 oz and some 15.5 oz… either one is fine, the difference is so small it doesn’t matter.

I use green, red and yellow peppers, again I like the variety and the look it gives the Chili. Yellow peppers tend to be expensive so if you want to substitute green or red for the yellow, you can. I would definitely recommend using red and green peppers, I think the flavors are distinctive.

I use my crock pot to make this, but you can make it in a large pot on the stove. What I like about using a crock pot is that the long cooking seems to meld all the flavors together better and you also don’t have to worry about the beans sticking to the bottom of the pot. With a crock pot you don’t have to stir it as frequently and don’t have to watch it, it allows you to do more important things… like read my website!

Recipe:  Chili

All you need:

2 lbs. lean ground beef
1 can (14.5 oz.) Del Monte Diced Tomatoes with Zesty Mild Green Chilies
1 can (14.5 oz.) Del Monte Petite Cut Diced Tomatoes with Zesty Jalapenos
1 can (about 15 oz.) light red kidney beans, drained and rinsed
1 can (about 15 oz) dark kidney beans, drained and rinsed
3 medium onions, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
4 cloves of garlic, minced
½ teaspoon corn starch
1/3 teaspoon red pepper flakes, or to taste
1 tablespoon chili powder
2 teaspoon cumin
½ teaspoon cayenne, or to taste
2 tablespoons sweet paprika
1 teaspoon salt
Grated Cheddar Cheese, for garnish
Sour Cream, for garnish
Finely chopped green onion, for garnish
Tortilla chips, for garnish

All you have to do:

In a heavy skillet on medium high heat, brown the ground beef. Drain off fat.

In a crock pot combine all ingredients, including browned beef, except for garnishes. Cook on low for 7-8 hours or until done, stirring occasionally.

Serve with Cheddar Cheese, sour cream, chopped green onion and tortilla chips.