I knew you would eventually want to check it out! Its starting to get colder here in N.W. Ga and that could only mean one thing! It's time to make some bomb ass chili! I'm not going to lie, as a mom and the main cook in the house, I don't measure much. I don't like following recipes as much as I enjoy making my own. So I'll do my best with measurements, but really you can spice things up however you wish!
What You'll Need
2-3 cans of tomato sauce
1 can tomato paste
2 cans diced tomato
1 can drained black beans
1 can drained kidney beans
1 can of corn drained
1 green bell pepper
1 med-lrg onion
1 package of ground meat (you can use beef, turkey, chicken, venison whatever you want!)
1 tbsp. minced garlic
1-2 tbsp. chili powder
1 tbsp. Natures Seasoning
1/2 tbsp. paprika
pinch of cayenne
salt and pepper to taste (along with other various spices you may enjoy)
Now, this is a fairly easy recipe... If you like to do your prep work first then I suggest you start by cutting up your bell pepper and onion. You'll want to have your meat browning in a med to lrg stock pot on a med-high heat. If you are using a meat that is lean use about a tbsp. of oil in the pan to brown your meat. Once the meat is browned, and again depending on the type of meat you use, you can go ahead and drain the grease out. I don't personally drain the meat if I'm using turkey or venison. But I will if I'm using ground beef. Replace the meat back into your pot. I like to add seasoning here and later on so you can go ahead and throw some natures seasoning, chili powder and garlic powder maybe a bit of onion powder in as well.
Next add your garlic, onion, and bell pepper. I like to give these 3 ingredients a little bit of cook time before adding the sauces into the mix. When you feel the bell peppers and onions are ready you can go ahead and add your sauces. This is kind of an eyeball measurement as to how much chili you are trying to make. I usually use everything listed and end up with about 4 days worth of chili for 2-3 adults. When you're adding the sauce you are looking for a full pot, meaning its a thick chili. You don't want it to be super runny and lose. After you add the sauces go ahead and throw the rest of the canned items in there. Don't forget to drain everything first! Once you get everything mixed together go ahead and add your spices.
Now as far as spices go I usually add a bunch of chili powder. I really don't even know how much it equates to. So my suggestion for this step is to taste, taste, taste! Add your spices and stir, then taste. If you need a little more add a bit more stir and taste. Its always better to start off light on the spices and add to it if it needs it. Once you have it where you want it, lower the heat, cover, and let it cook for a few hours. Make sure you check on it throughout the day to make sure you aren't burning down your house! You will also want to stir it every so often. Turn down the heat if its boiling to much. I will usually keep mine at a 1-2 heat. Taste your chili as it cooks, flavors will develop and you may want to add a little more garlic powder here or onion powder there. You will want to give it around 5-6 hours at a low heat for a really good and developed flavor. But since everything is cooked for the most part when you throw it all together, you could have a bowl after an hour or so.
I enjoy serving it over cooked rice with shredded cheese on top. Chris likes his with Worcestershire sauce, cheese and black pepper. So really you can serve it however you'd like. However you end up serving it, I hope you enjoy it!
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