It has been so hot here in Southern CA all this week. You’d've thought it was the beginning of August instead of the beginning of November, but I heard on the weather report this morning that there is a chance of rain tonight and tomorrow. So while you’re hanging out on the couch tomorrow, watching football and enjoying weather that doesn’t require the A/C to be on, make this chili. It’s yummy! And super easy.
Start by browning the meat in a skillet.
When brown, drain off some of the fat then add the onions, bell pepper, and garlic and saute until tender.
Place the meat, onions, pepper and garlic in a large stock pot. Dump all the beans in.
Then add in the tomatoes, tomato paste, and seasonings.
Pour in additional tomato sauce as needed to get the consistancy you like.
Bring it all to a boil, then reduce the heat and simmer at least two hours. After simmering you can throw it in the fridge and let it sit overnight, if you want. The next day stick it in the crock pot on low for a few hours. Or you can just eat it right away if that’s your pleasure. (I usually do a combo of both, especially if I’m taking the chili someplace else. Just let it simmer for the 2 hours, then move it to the crock pot and keep it warm in there until you’re ready to eat it. I make mine in the morning usually, and keep it in the crock pot until the game starts in the afternoon.)
Chili is totally customizable, so make it how you like it. This chili is not particularly hot, so if you like a little more heat, add some hot sauce when you add the other seasonings, or add more chipotle peppers. (I usually only add one or two peppers, NOT the whole can.) Don’t like beans…don’t add ‘em. It’s up to you.
I like to top my chili with crushed Frito’s chips and some shredded cheddar cheese. You can also add onions or whatever you like on top. I also like to serve it with some yummy corn bread. Mmmm! Perfect meal for a cold day watching a big game. Here’s hoping your team wins!
here’s the printable with all the ingredients and measurements….chili