Chili is one of those items I can’t recall ever using a recipe for, because every time I make it, I use whatever ingredients I have on hand. Ground beef is usually a given, as are canned tomatoes, but everything else varies. Sometimes I add beans, sometimes I don’t. When I was little, I didn’t like beans at all and used to pick them out of my mom’s chili. I thought I was just different but have found out all these years later that actually chili WITHOUT beans may be more true to chili’s origin than chili WITH beans (http://en.wikipedia.org/wiki/Chili_con_carne). Regardless, I do include beans about half the time now when I make chili, just because I know beans are so good for a person, but, if I’m being honest, I still prefer my chili without beans.
Everything but the Kitchen Sink Chili
1 pound ground beef cooked, fat drained.
1 can Ro-Tel Diced Tomatoes and Green Chilies
1 small can Tomato Sauce
½ white or yellow onion chopped
1 cup celery chopped
1 cup mixed red, yellow, and red peppers, chopped
1 bag frozen corn and black bean vegetable blend
3 tablespoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon Sloppy Joe Seasoning blend (optional)
For the toppings:
Chili Cheese Fritos
Sharp Shredded Cheddar Cheese
Whatever topping you like!
Add chopped onions to hamburger and cook over medium heat until hamburger is no longer pink. Drain off any excess fat.
Take cooked hamburger and all other ingredients listed above (except for toppings) and combine in crockpot. Stir well, then cover and cook until heated through 4-6 hours on low.
Scoop chili into bowls and decorate with toppings of your choice. I like sour cream in dollops or in the shape of a heart, lots of cheddar cheese, and Chili Cheese Fritos!