Chili

This Chili recipe is a great basic recipe.  I really like it because it is wonderful as it is, but it can also be tweaked to fit your personal preferences.  We always start with this base and then adjust it depending on what flavor profile we want at the time.

Chili

recipe by Jerry Hall (my stepdad)
Serves 6-8

2 pounds ground beef

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can Rotel (do not drain)

2 tablespoons chili powder, divided

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 can tomato juice (46 ounces)

2 cans chili beans

1 can diced tomatoes (optional)

Garnish: Cheese, Fritos, sour cream

Brown ground beef with onion and peppers.  Drain fat.  Add Rotel, 1 tablespoon chili powder, garlic powder, and pepper.  Simmer until juices evaporate.

Meanwhile, heat tomato juice, chili beans, diced tomatoes, and remaining chili powder (either on the stove in a large pot or in a crock pot).  Add ground beef mixture when it is done simmering.  Cook on medium-low (on the stove) or high (in the crock pot) for at least 1 hour.  If you are going to let it cook for more than a couple of hours in the crock pot, cook on low.

A couple of notes about this recipe: 

• The amount of chili powder called for makes a really mild batch of chili.  We like things spicy in this house, so I more than double the chili powder.
• The can of diced tomatoes is optional.  Add it depending on how chunky and tomato-y you like your chili.  I always make it with the extra can of tomatoes.
• Though I usually make it with two pounds of ground beef, we also like it with one pound of beef and one pound of ground pork.  My husband actually prefers it with the combination of meats.
• Try different amounts of the seasonings and add some of your own.  My husband's favorite variation on this recipe is a Sweet and Spicy Chili.  He keeps the base amount of chili powder, but then adds chipotle chili powder and brown sugar to taste.

Enjoy!