Foodie Fridays - No Fail Chili

It's been a long week my lovelies.  But at least I haven't had to cook much and have had my lunch ready most mornings.  This past Saturday I put a big pot of chili in the crockpot and let that cook all day while I puttered around the house.  Since the Super Bowl is this Sunday (anyone else counting down the days until you don't have to hear about football, though you never really quit hearing about it in the South but it does slack up a little) I thought this would be a good recipe to share.  This makes enough to feed a crowd and probably still have left overs. Which is why I love it.  I usually eat on it a few days and then freeze what's left for later.  Don't wanna cook one night?  Thaw out a bag and you're good to go!

I hope you enjoy and if you make it let me know.  I love to know what you think. 

 

No Fail Chili

2 pounds of ground meat (I either use ground chuck or ground deer but you could also use turkey or chicken)

1 large onion diced

2 bell peppers deseeded and diced

3 to 4 cloves of garlic finely minced

1 can of dark red kidney beans drained and rinsed

1 can of black beans drained and rinsed

2 small cans tomato paste

3 cans of diced tomatoes

2 cups water

chili seasoning (either make your own, or use a seasoning packet from the store)

salt and pepper to taste

Heat a sauté pan with a few tablespoons of olive oil until hot and sauté your onions, garlic, and bell pepper until the onion is translucent, transfer to your crockpot.

*Crockpot tip* before you add any ingredients spray the inside with nonstick spray.  This adds no flavor and makes cleanup a breeze!

In that same hot sauté pan add the ground meat and cook until brown and no pink is showing.  Season the meat with 3 or 4 tablespoons of chili seasoning while it is cooking.  If needed drain the meat on paper towels to remove extra fat, transfer to the crockpot.

Rinse and drain your beans and add to the crockpot.

Add the diced tomatoes, do not drain.

Whisk together the tomato paste and the water, add to the crockpot.

Season with salt and pepper.  Stir all ingredients together until mixed well. 

Put the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 hours.  At about halfway through taste and adjust seasoning as needed. 

I normally serve with a little sour cream and cheese, though you can also just eat this plain, and with a few crackers or cornbread of course.  This chili can also be cooked on top of the stove, but honestly I'd just as soon put it in the crockpot and forget about it.  

I hope yall have had a great Friday and we'll see ya next week!