Chili

Chili

Serves 14-16.

There are a millions of chili recipes out there. So many, in fact, that I couldn't pick just one. Instead, I pulled from multiple and made up my own basic recipe. Feel free to modify as you like, using the variations I suggest below, or by creating your own version.

3 lb. ground beef

2 onions, chopped
1 green pepper, chopped
2-3 cloves garlic, minced

salt and pepper, to taste

29 oz. can tomato sauce

(2) 28-oz. cans crushed tomatoes

15 oz. can chili beans

15 oz. can kidney beans

15 oz. can pinto beans

6 oz. can tomato paste

1 T. Worchestershire sauce

1 T. chili powder

2 t. cumin

1 t. dried oregano

1 t. crushed red pepper flakes

2 T. brown sugar

In a large skillet, or a large stock pot, brown ground beef and garlic over medium heat. Drain and crumble. Season with salt and pepper

(If using a crock pot, transfer beef and garlic to crock pot at this time.)

In a large pot over medium-high heat, combine ground beef, garlic, onion and green pepper. Add in remaining ingredients, and allow to simmer for at least 1-1/2 hours, stirring occasionally.

In a crock pot, cook on low for 8 hours. The longer it simmers, the better it tastes, which is why using your crock pot is a good option.

Serve with shredded cheddar and sour cream.

Easy Variations: Substitute ground pork/turkey/chicken for half (or all) of the ground beef; stir in a tablespoon of hot sauce; use black beans in place of one of the types suggested above; add a can of diced green chiles; stir in a bottle of your favorite beer, etc.

A Note From The Little Lady: Chili freezes well, and is a great meal to have on hand over the winter months. Freeze in containers with sizes suitable to your needs.