Mmmm chili. Just what the doctor ordered.
A lot of people are complaining about the cooler temperatures and the smell of fall in the air. I guess I’m kinda sad summer has come to an end, but the fall is my favourite season. I love the cooler weather, colour of the trees, Thanksgiving and Halloween. And of course my birthday is at the end of October. Curling up with a great book and a warm bowl of chili is precisely how I want to spend my lazy, cozy fall weekends.
We had another potluck at work and the theme was “dorm food” – a little twist on the “back-to-school” thing. Chili is not necessarily dorm food, but it’s certainly comfort food, so that’s what I made. With sour cream and shredded cheese, obviously.
I’ve made chili a few times before, but never shared the recipes on the blog. What I love the most about chili is how easy it is – dump everything in a slow cooker, stir and leave it for 6-8 hours. Classic football food too, as I’m sure you know.
In this particular chili, I did a few things differently. First of all, I used an orange pepper (not that it makes a difference) and white kidney beans (because I didn’t have any regular ones). I also was careful with the spice level since I was aiming to please the masses at work.
- 1 lb ground beef
- 1 onion, chopped
- 1 pepper, chopped (any colour)
- 3 tbsps chili powder
- 1 clove of garlic, minced
- 1 tsp ground cumin
- 1 jalapeno pepper, minced
- 1 can (29 oz) crushed tomatoes
- 1 jar (650 ml) pasta sauce|
- 1 can kidney beans, drained
- salt & pepper
- water, as needed
- Brown the beef in a frying pan with onions and peppers. Transfer to slow cooker. Add all other ingredients and stir. Cook on high for 4-5 hours or on low for 6-8. Serve hot with dried chilies sour cream and shredded cheese as garnish.
This doesn't have to be made in a slow cooker. Simmer on a stove top for 90 minutes and you should get the same results.