Hello fellow foodies! I have really been neglecting my food blogging lately... so hopefully this wonderful chili recipe will make up for that. I've also got a great dessert to post next, a chocolate trifle.
I went heavier on the beans than I usually do. I was going to make the chili in my crock pot, but I used so many ingredients that I had to move it over to a stock pot on the stove. (I cooked on a low temperature for about 4-5 hours.) My favorite thing about chili is that it's delicious & really easy to make.
1 can Hunt's fire roasted tomatoes
1 can corn
1 can black beans
1 can dark kidney beans
1 can light kidney beans
1 can refried beans
1 diced onion
1 diced green pepper
1 jar Newman's Own Garden Variety salsa
Handful of shredded Cabot habanero cheddar cheese
Just under 2lbs ground beef
McCormick chili mix
4 minced cloves of garlic
chili powder to taste
paprika to taste
garlic powder
onion powder
pinch of oregano
ground black pepper
Splash of leftover pasta sauce
Splash of leftover pasta sauce
Sprinkle of parmesan/romano cheese
I mixed the ground beef with the McCormick chili mix, some minced garlic, the onions, green peppers, and fire-roasted tomato sauce in a skillet. I then added the cooked ground beef, to the stock pot with all the other ingredients above. The longer it simmers, the yummier it will taste. This chili had a good kick to it. (Thanks to the extra chili powder I added & the habanero cheddar cheese.) I brought it in to work, and it was a hit with my co-workers.
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