I often start chili a day or two ahead of time, with a pot of beans. After using the beans in other meals, I make chili with the leftovers. Put it all together and simmer it all day in the crock pot. Serve it up piping hot. And when I say hot, I mean really hot–as in spicy. I use hot chili powder and hot peppers. (You can use mild if you want. But oh, it’s so good spicy.)
Mix it up with different beans, or use your favorite only. Black, kidney, or pinto beans all work well. I also often throw in various vegetable leftovers–it’s a great way to sneak in veggies on the kids. This is my basic recipe that I start with, but it comes out different every time depending on what I have on hand.
How to make a Pot of Chili:
1 pound ground beef
1 cup chopped onion
1 cup chopped hot or mild peppers
4 cups home-cooked beans or 2 14-ounce cans of beans
1 16-ounce can of stewed tomatoes, undrained
1 clove finely chopped garlic or 1 teaspoon garlic powder
4 teaspoons hot or regular chili powder
1 teaspoon seasoned salt
In a large pot, brown ground beef with onion and peppers. Dump in the beans and tomatoes. Add garlic, chili powder, and seasoned salt. Bring to a boil; reduce heat and simmer, covered, for at least 30 minutes (or simmer in the crock pot all day!). Top with sour cream and shredded cheddar if desired.
*You know you need some cornbread now.