It has been COLD here in Calgary….like -31 degrees C cold. This Alabama girl does NOT like this weather at all. So, I decided to hibernate and make chili. The only problem? Dewey used up all the eggs so I couldn’t make cornbread to go with it. Next time!
Hearty & Warm Crockpot Chili
Adapted from Super Chili Recipe by Canadian Tire
One glug of olive oil (ya know…a glug ~2 tsp)
1 large onion, diced
2 red bell peppers, diced
2 jalapenos, deseeded, deveined & diced
2 pounds lean ground beef
1/2 cup chili powder
1/4 tsp cayenne pepper (more if you want it spicy)
1 1/2 tsp granulated garlic
1 Tbsp oregano
1 Tbsp salt
1 can (19 oz) crushed tomatoes
1 large can (28 oz) diced tomatoes
1 can red kidney beans, drained and rinsed
1 can Romano beans, drained and rinsed
Heat oil in a frying pan. Cook the onion, bell peppers and jalapenos until the onions are translucent and beginning to soften. Dump the onion & pepper mixture into your crockpot. Using the same skillet, brown your ground beef. Drain the fat from the beef and discard the fat. Sprinkle the chili powder over the ground meet while it’s still in the skillet. Stir well to distribute the chili powder. Dump this mixture into the crockpot. Add remaining ingredients and mix well. Cook on low for 6 – 8 hours or on high for 3 – 4 hours (the longer it cooks the more the flavors will meld).
Serve with shredded cheese and hot sauce for garnish. Makes 6-8 servings.
Recipe Notes: This chili was a big hit with everyone other than Evan. Dewey said “From now on….use this recipe for chili!” You could also make this on the stovetop, just simmer it on the stove top for an hour or two on low.