This chili looks almost too good to eat!
ORIGINALLY POSTED JANUARY 27, 2012:
Don makes a great chili, he really does. I’d never even HAD chili until I met him and had his. I also had never had peppers or onions because growing up my dad didn’t like either, so we steered clear of them when cooking. Now though, I eat all of those things and I especially love my husband’s chili. It’s perfect for Superbowl Sunday.
INGREDIENTS
5 lbs ground beef or ground turkey or ground pork (or any combination of the three)
2-3 cloves of garlic, chopped
2 six ounce cans of tomato paste and 2 cans of water
2 twenty-eight ounce cans of diced tomatoes
3 twelve ounce cans kidney and/or black beans
2 green peppers, chopped
1 large onion chopped
4-6 TBL chili powder
1 tsp. oregano
Salt/Pepper to taste
Sour cream, cheddar cheese, chips for topping
DIRECTIONS
1.) Combine and cook meat, garlic, oregano in large cooking pot
2) Add chopped peppers and onions
3) Add all other ingredients and cook on low for two to five hours.
If you’d like to cook this in the crock pot, cook up the meat first and then throw it all into the crock pot to cook on low for the 2-5 hours.
This is the sort of recipe you can make according to your taste. The spicier you like things, the more spicy ingredients you can add to it (hot sauce, chili powder, chili peppers etc.) The more mild you like it, the less you add.
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BONUS RECIPE: LOADED CHILI POTATO SKINS
A bonus appetizer that you can use some of your chili to make.
We love potato skins and chili seems to lend itself to an additional appetizer idea: Loaded chili potato skins.
Cook up a bunch of baked potatoes ahead of time. Let them cool a bit.
Cut them in half and hollow them out, leaving about 1/4″ to 1/2″ of the potato in the skin.
Add some of your chili and some cheddar cheese to the inside, and bake them until cooked through.
Broil at the end to crisp up.
Add your favorite toppings: sour cream, guacamole, etc.
