Pella Chronicle

Food

February 5, 2013

Chili

Pella —

Ingredients

1 1/2-2 lb lean ground beef or turkey. (beef was used in the cook off)
1-2 can(s) s&w chili beans or pinto beans, add 1 can of black beans for variety and a larger pot of chili. (i prefer the 50% less sodium)
1 can(s) s&w kidney beans (store brand is fine for all the beans)
1-2 can(s) diced tomatoes with green chilies or mexican style. (for a larger pot of chili, add 2 cans of tomatoes)
1 1/4 can(s) 14 oz. tomato sauce
1 sm can tomato paste with italian seasoning
1 can(s) 7 oz. green chilies, diced
1 red bell pepper
1 md yellow onion, diced
1 tsp garlic, minced (from jar)
1/4 c mezzetta tamed jalapenos (jar), minced
2 Tbsp chili powder
1 1/2-2 tsp ground cumin
1/2 tsp mexican oregano
1/2-1 tsp cayenne pepper, optional
  salt & pepper, optional, or to taste
 

Directions

1
Drizzle about a Tbsp. of olive oil or canola oil in a large stock pot on the stove and heat to med-high temp. Saute onion, jalapenos, and garlic until onions are almost clear.
2
Mince lean ground beef and cook with the onion mixture.

Salt & pepper to taste. Add Mexican oregano and stir to blend.
3
Add tomatoes, tomato sauce, tomato paste, green chiles, including the liquid from the tomatoes. Stir to incorporate.
4
Drain the liquid from all of the beans. Pour beans into the chili mixture and stir well.

If you have time to tend to the beans you can leave them in the stock pot. Let the chili beans simmer for 1-2 hours. Make sure to stir periodically. Otherwise, put the chili mixture & beans into a slow cooker for 4 - 6 hours on low, then on warm until ready to serve.
5
Optional: Serve with corn bread, Fritos scoops, shredded cheddar/jack or mexican blend cheeses, and sour cream.
6
* DIRECTIONS IF YOU ARE GOING TO USE A SLOW COOKER OR CROCKPOT:

Steps 1 , 2 & 3 are done in a large skillet or large saute pan instead of a stock pot.

Pour the ingredients into slow cooker or crockpot and continue with steps 4 & 5.

 

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