Ok, technically it’s what’s for lunch, but the chili was dinner last night. The baked potatoe was an impulse buy when I was grocery shopping at Farm Boy yesterday. This is my chili recipe, which is basically an amalgamation of my mom’s chili, my aunt’s chili, and what my husband and I added along the way. It freezes great so I always make extra for a night when I don’t have the time or energy to make a meal.
- 1 lb extra-lean ground beef
- 1 onion, diced
- 1 green pepper (this time, I used half a green pepper and half a red pepper because that’s what was in the fridge)
- 1 stalk celery, diced
- lots of minced garlic and black pepper
- 1/4 cup ketchup (eyeball this)
- 1 tbsp Worcestershire sauce
- 1 can each: brown beans (I like the maple ones) and kidney beans (drain and rinse them first)
- 1 bottle Heinz Chili sauce OR 1 can tomato soup plus 2/3 can water
- 1 1/2 tbsp chili powder
- Brown the beef in a large skillet with the ketchup, onion, pepper, celery, garlic and black pepper.
- Drain the fat from the skillet.
- If you’re doing it on the stovetop, add the rest of the ingredients and simmer covered for 1.5 hours, stirring occasionally. If you use the crockpot (my preferred way), add the rest of the ingredients to the crockpot, add the meat mixture, stir and cook on low for 3+ hours – I usually cook it for 4 hours and leave it on “warm” for another hour or so.