Cooler weather has finally hit the Midwest and what better why to warm up your family then Homemade Chili.
This was my first attempted to making homemade chili and it was a success. I am so use buying can chili and calling it is good, never again. This recipe was easy to follow plus I add a little of my own touch to it. The original recipe (which by the way I got from my mom), called for diced tomatoes not stewed and tomato sauce not tomato paste and water. I had already been to Wal-Mart twice and really did not want to go a third time, so I improvised and used what I had on hand.
My Recipe Box: Homemade Chili
- 2 pounds of Ground Beef (or Turkey)
- 1 medium Onion (chopped)
- 1 Bell Pepper (chopped)
- 2 cans of Lightly Red Kidney Beans (drained)
- 2 cans of Stewed Tomatoes
- 1 can of Tomato Paste
- 1 cup of water
- 3 tablespoons of Chili Powered
- 1 teaspoon of Garlic Salt
- Salt and Pepper for flavoring
- Begin browning the ground beef in a non-stick frying pan. Once the ground beef is brown, drain the grease and place the beef back in the frying pan.
- Add in the chopped onion and bell pepper with a little olive oil; cooking the vegetables in the brown ground beef. Once the vegetables are cooked and caramelized, turn heat off and put to the aside.
- In a medium size bowl begin mixing the stewed tomatoes, tomato paste, water and spices. Mix well. Add the drained kidney beans to the mix.
- I a large pot, mix the ground beef/vegetables with the sauce/beans mix together. Place on stove with lip on medium high heat and bring the chili to a boil. Let it cook for another 20 -30 minutes on medium low heat.
- Serve hot with cheese, sour cream, crackers, or corn bread. Enjoy!