Tuesday, January 26, 2010

All-American Chili

This recipe comes from my mom who is an amazing cook, the best I know! Over the holidays we had a bunch of leftovers in the fridge and my mom (out of the blue) came up with an awesome casserole using practically everything in the fridge...who does that? Seriously! Anyway, this is Jason and I's favorite chili recipe and we hope you like it too!

1 1/2 lbs. ground beef
2 cups finely chopped onion
1 cup finely chopped green bell pepper
8 garlic cloves, minced
1 4 oz. can diced green chilis
2 T. chili powder
2 T. brown sugar
1 T. ground cumin
3 T. tomato paste
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. salt
2 bay leaves
2 14.5 oz. cans diced tomatoes with juice
2 15 oz. cans kidney beans, drained
1 15 oz. can pinto beans, drained
1 cup frozen corn
1 cup water

Brown ground beef in skillet adding onion, green bell pepper, and garlic halfway through cooking. When beef is completely browned, put in a large crock pot with all remaining ingredients. Cook on Hi or 4 hours or Low 8-9 hours. Before serving discard bay leaves. Ladle chili into individual bowls. Sprinkle each serving with cheese.

This recipe can be made in a large stock pot on the stove top. After browning ground beef with onion, green bell pepper, and garlic, put in a large stock pot with all remaining ingredients and bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves and serve.

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