Since we ended up going out for tex-mex for dinner last night, and I did not cook I will take this opportunity to share my chili recipe. I have had several friends and family members request it after having enjoyed bowls of it.
I started with Jamie's Chili (Paula Deen's son) as it was on the Food Network website. Then, tweaked it to fit my family's tastes. You can make it spicier if you like - just season with a bit more chili powder or even a pinch or two of crushed red pepper. I initially made it in the crockpot, and it was ok, but it tended to be a bit watery. That's one of the downfalls of the crockpot - in my opinion. So, once I started cooking it on the stove for 4 hours, it was the perfect thick and chunky chili. And, who can resist a big bowl of chili when you walk in and smell it cooking on the stove? We like to serve it with shredded cheese sprinkled over the top and some saltine crackers on the side... some like to crush them on top, while others like to put the thick chili right on top and munch away.
1 pound ground beef
1 pound sweet turkey sausage (you can use hot if you'd like spicier chili)
1 medium onion, diced
1 green bell pepper, diced
3 (14 1/2 oz) cans diced tomatoes
1 (28 oz) can crushed tomatoes
1 tablespoon ground cumin
1 tablespoon chili powder
1 can pinto beans
1 can kidney beans
1 can cannellini beans
1 package chili seasoning mix
Brown the ground beef and turkey sausage in a skillet over medium-high heat. Drain and set aside.
In a large pot, heat over medium heat and stir in the diced onion and green bell pepper. Saute for a couple of minutes. Then, stir in the diced and crushed tomatoes. Add the cumin and chili powder (I "eyeball" the amounts - just pour into my palm and then toss in). Cook until the vegetables are tender. Add the beans, browned meat and chili seasoning. Let simmer, uncovered, for about 4 hours.