When cooler weather sets in one of the first things I get to cookin’ is a big pot of chili. I have a couple go to recipes that I usually fix but this time I decided to sort of combine a couple and see what I could come up. Well, I now have a new favorite chili recipe as this was absolutely delicious. It has a slight kick to it but not enough to put hair on your chest. I fixed mine on the stove but you could easily just brown up the meat then dump everything in your crock pot and walk away letting it cook on low for a few hours.
Zaylee has yet to acquire a taste for chili, I was just like her when I was younger. Mama really didn’t fix it that much and it took several church chili suppers to finally decide to like it…I was trying to impress a boy and he said his Mama made the best. It wasn’t bad but my impression stuck with that boy plum up to the night we tried to elope and got caught by my the ladder sliding past my brothers window and waking him up, I think I told on myself with this story a few years ago with y’all. Anyway, as an adult chili became one of my favorite things to cook because you can do so much with it. Of course it’s great by itself topped with cheese and whatnot but it’s also good on a piping hot buttered baked potato, you can put it in a casserole dish and cover it with cornbread batter and bake it up, you can even make some really good nachos with it too. The one thing you should never do with chili is carry a heavy pot of it to the table and trip over your own two feet…I’ve done that one before and it was a mess not to mention the burns I still have a couple of scars from. Since then chili is served at the stove and I don’t bother to carry the pot anywhere but to the sink when it’s empty.
1 lb. ground beef
2, 8 oz. cans tomato sauce
15.5 oz. can pinto beans, don’t drain them
15.5 oz. can light red kidney beans, don’t drain them
2, 10 oz. can diced tomatoes with green chilies
1 medium onion, chopped
1/2 of a large red bell pepper, seeded and finely chopped
1/2 C. water
2 T. chili powder
1/2 T. ground cumin
1/2 tsp. pepper
1/2 tsp. salt
1 T. butter
Brown the ground beef over medium high heat in a dutch oven or large pot, breaking it up as it cooks. Drain off the grease and stir in the remaining ingredients, minus the butter. Reduce the heat to medium and cook uncovered for 1 hour. Stir in the butter till melted just before serving.