Two Hour Chili
When I was younger my grandparents had these huge Halloween parties at the end of October. My Grandmother went all out on spooky decor and Granddaddy made chili in a giant cast-iron pot that simmered for hours. There were hayrides, candy, and covered dishes for miles. Isn't it funny how certain foods bring back memories and fill more than just your belly?
Needless to say, chili is a meal that warms my soul.
· 1 Tablespoon of Olive Oil
· 1-2 Pounds of Lean Ground Beef (depending upon how much meat you like in your chili)
· 1 Large Yellow Onion, finely chopped
· 1 Large Green Bell Pepper, chopped excluding stem, interior, and seeds
· 1 Can Red Kidney Beans (drain and rinse all beans)
· 1 Can Pinto Beans (drain and rinse all beans)
· 1 Can of Great Northern Beans (drain and rinse all beans)
· 1 Can of Chili Beans (drain and rinse all beans)
· 2 Cans Diced Tomatoes with garlic, I buy regular Publix brand*
· 2 Cans (8oz) Tomato Sauce (I buy Publix)
· 1 Cup of Water
· 2 Tablespoons of Chili Powder
· 3 Teaspoons of Ground Cumin
· 2 Teaspoons of Garlic Salt
· Salt and freshly Ground Black Pepper (to taste)
Cheddar and Monterey jack Cheese, sour cream, avocado, and hot sauce (your taste). I served with pepper jack biscuits but sometimes tortilla chips, Fritos, oyster crackers, or cornbread.
1. Heat olive oil in skillet over medium-high heat. Once oil is hot, add onion and pepper sauté for 2-3 minutes or until golden on edges. Poor onion and pepper mixture into chili pot and let sit.
2. Return skillet to medium heat. Add ground beef, cook until beef has browned. Drain the grease from the meat, then add to chili pot.
3. Add diced tomatoes, tomato sauce, all beans (rinsed and drained), chili powder, cumin, and salt and pepper to taste. Mix well. Let simmer on low heat for 2 hours, stirring occasionally.
4. If it seems thick and you like a more soup texture, add another cup of water.
5. Serve warm with topping options above! Enjoy!