2 #303* cans Brooks Hot Chili Beans (Don't worry - they are not really that hot.)
1 #303 can diced tomatoes
1 #303 can tomato sauce
1 or 2 pounds ground beef
1 small onion
1 red bell pepper
Budapest's Best Sweet Paprika (NEVER GET HOT PAPRIKA! You're a white girl, and you couldn't deal with really hot paprika. Honest!)
Granulated garlic
3 tablespoons chili powder
1 tablespoon cumin (comino)
Butter, salt, black pepper
Diced the onion and red pepper**. (I prefer large pieces; you may prefer small ones.) In a frying pan (a cast iron one if you have it, if not, a good heavy one), melt some butter over medium heat, then add the onions. Saute until they are translucent rather than white. (about 5 minutes.) Add the peppers. Saute for another 4 or 5 minutes. Remove all to crockpot. Now put the meat in the pan and brown. When brown, put into crockpot. Scrape all the grease and little pieces of meat into the pot, too. Add all the canned goods. If there is room in the pot, add one can of water or juice like V8. If not, that is OK. Add the chili powder and cumin. Add 3 tablespoons of granulated garlic (or garlic powder). Stir the mixture well to evenly distribute the ingredients. Cover and cook. (The longer you allow it to cook, the lower the setting can be.) Halfway throgh the cooking process, taste. If salt is needed, add. If it doesn't quite taste like you think a good hot bowl of chili should taste, add a little black pepper. If the chili seems too watery, allow to cook the last 30 minutes of so uncovered.
You can serve this in a bowl, with shredded cheddar cheese sprinkled over it, and with a spoonful of sour cream added. (Don't use lowfat sour cream. You want the flavor, you need the calories.) You can also serve it over rice or noodles; this way is especially good if the chili is more solid than liquid, which often happens after a day in the refrigerator. (This chili is actually better after a day in the refrigerator.) If you prefer it to be a little more liquid, just add a bit of hot water and allow to cook for a while. Do what you want - it's YOUR chili. This chili also freezes well.
* A #303 can is just a bit bigger that the regular Campbell's soup cans. It should hold around 15 ounces of food by weight.
*Dicing a bell pepper Cut the top of the pepper off, creating a bowl. Scoop out all the seeds. Cut the bowl open, and remove all the white membrane. When you are done, everything should be red, with no trace of white. Now cut the lid to remove all the green, the stem, and any membrane. Slice the pepper into strips, then diced the strips. +++++++++++++++++++++++++++ 12-15-05, 12:19 AM samantha omg this sounds good too..jeeze your going to make me a BIG WHITE GIRL soon DOrian!! Thank you
This message has been edited. Last edited by: DorianGreyed,
Thank you