I woke up this morning and was freezing. I checked the temperature and it was only 42 degrees outside and 57 degrees inside. BRRR! Way too cold for October, but I refuse to turn my heat on full blast this early in the year. We have an oil heated furnace and oil is NOT cheap. So I decided that since my husband has been asking for chili for the past two weeks this would be the perfect day to make it.
I’ve worked hard over the past few years to perfect my chili recipe. I’ve often just used what has been in the refrigerator or in the cupboard and liked it so much that I’ve added it to my chili recipe. I think that I’ve probably revised the recipe 6 or 7 times over the years. The one I have now is great, but I still substitute ingredients in and out depending on what I have in the house.
The chili was perfect for this cold October day. It was warm, spicy, and filling. We ate it with salads and bread. I had butter on my bread but my husband swears by bread with peanut butter on it when eating chili. The best part? We have enough left over for dinner tomorrow!
1 pound lean ground beef (I use Laura’s Lean)
2 cans of diced tomatoes with jalapenos
2 cans red kidney beans, drained
2 c. water
1 packet of chili seasoning (or 3 T. ground cumin, 1 t. red pepper, 1 t. chili powder)
2 tomatoes, diced
1 green pepper, diced
1 onion, diced
3 garlic cloves, diced
2 t. black pepper
3 T. cumin
2. Meanwhile, in a large skillet heat the ground beef, 3 T. of cumin, and black pepper. Cook until the beef is heated through. Drain the grease and add to crock-pot. Cover crock-pot and cook on low for 8 hours.