I think everyone loves a hot bowl of chili on a cold winter day.  I live in Florida now and those cold days are far and few between.  It is mid October and we are still in the high 80's and holding strong.  I made the chili more or less to remind me of home, Virginia!  I miss the changing leaves, the cool windy days, hot tea, hot chocolate, and bundling up.  So, here is my reminder of home.



1 lb Ground Beef (Cooked and Drained)
1 - 15 oz can of Diced Tomatoes (With Liquid)
1 - 15 oz can Light Red Kidney Beans (Liquid Drained - Beans Rinsed)
1 - 15 oz can Pinto Beans (Liquid Drained - Beans Rinsed)
1 - 8 oz can of Hunts Tomato Sauce
1 Medium Onion, Diced
1 Medium Green Pepper, Diced
1 - 4 oz can Green Chilies (With Liquid)
2 Tbsp Chopped Celery
2 Tbsp Chili Powder (Add as Desired)
1 Bay Leaf
1/2 Tbsp Ground Cumin
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/4 Tsp Garlic Powder
2 Tbsp Basil
1 Cup Water (Optional)


     Cook meat and drain the fat in a spaghetti strainer.  I usually rinse with hot water as well to remove ALL excess fat.  This makes the meet a bit healthier and does NOT remove any flavor.  Add meat to all ingredients in a slow cooker and cook for several hours.  You may need to adjust your chili powder and cumin to your desired taste.  I usually add a bit more than I put down.  Serve with bread or crackers.


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