I’ve been experimenting with my chili recipe, and last night’s (2013-04-18) chili was really good. Here’s what I did:
- 2 cans diced tomatoes
- 1 can dark red kidney beans
- 1 can black beans
- 1 can chili tomato cause
- 3 lbs ground beef (80-90% lean)
- 1 green bell pepper
- 1 stem of broccoli
- 3 packages of chili mix, 2 hot, 1 mild (use your favorite brand)
- Slow cooker (should be able to hold 5+ lbs)
- Skillet or large pot
- Wooden spoons
Pull the beef out and let it start warming up. Chop up the bell pepper and finely chop up the broccoli. While the meat is warming up open the cans. Drain the juice out of the beans and add all of the canned food to a slow cooker. Add the chili mix and mix all of the ingredients together. Place the lid and put the slow cooker on high.
After the meat has warmed up, put the meat, the chopped bell pepper, and the broccoli into a skillet or large pot (I prefer a large pot) and brown the meat. This will also cook the peppers and broccoli and make them soft.
After the meat is browned, pour the whole thing into the slow cooker. I keep the grease from the beef, but that choice is up to you on whether you want to drain it or not. After you add the meat, mix everything up and let it cook for at least 20 minutes. An hour is better, and 8 hours is fantastic.
After you’ve waited, eat! A little bit of sriracha sauce just amps this up even more, but it’s not necessary.
Side note: I didn’t salt and pepper the beef because the canned stuff will provide an ample amount of salt on its own, and the chili mix provides most of the flavor.