Ahh football. For most people, football is a sign that fall is near with its cooler weather and colorful leaves and lots and lots of pumpkins. In our house, football means that and something else. Chili. Every Sunday my wonderful husband makes his chili. I don’t think it is ever the same twice. J It would probably help if we actually wrote it down as he puts it together…but we never do. We are two peas in a pod…I never write down what goes into my dinners as I’m making them in case we want to have it again. Ya know… now that I’m thinking about it, I really doubt that we have ever had the exact same thing twice. Wow, that’s kind of funny when you think about how many meals I’ve made and no two are exactly the same. J
Anyway, I’ve gotten off topic. I was talking about my hubby’s soul-warming chili on this chilly rainy day. :-p
Most of what he needed was purchased either Friday or Saturday (as listed in my previous post) and the rest we already had in my pantry.
Sunday Chili makes 6 servings, cook on low for 6 ½ hours
1 small can of tomato paste
2 cans of chili beans, drained
1 can diced tomatoes, drained
2 lbs ground beef
1 onion, chopped
Most of a yellow bell pepper, chopped
1 cubanelle pepper, chopped
½ can black olives, sliced
2 cloves garlic, chopped
2 Tbsp chili powder
½ Tbsp garlic powder
1 tsp mustard powder
1 tsp ground cumin
½ tsp dried oregano
½ Tbsp salt
Salt and pepper
1. In a pan over medium heat, brown the ground beef seasoned with a pinch of salt and pepper.
2. Meanwhile, combine all other ingredients into the CrockPot.
3. When the beef is completely browned, add that to the slow cooker as well.
4. Cover and cook on low heat for 6 ½ hours.
5. When you are ready to eat, ladle the chili into bowls and top with shredded cheddar cheese and a dollop of sour cream. *We use a low-fat cheddar cheese and a light sour cream.*
6. We also like to eat ours with some Fritos crunched up on top of it all. The Fritos scoops are really good too, and you won’t need a spoon! A couple less things to wash never hurt! J