An easy thick chili recipe like mom's but with an Italian touch
|1/2||Green Bell Pepper|
|1/2||Red Bell Pepper|
|1 Tbsp.||Olive Oil|
|1 lb.||Ground Chuck, preferably coarse chili grind|
|2 Tbsps.||Chili Powder|
|2 15-oz. cans||Brooks Chili Hot Beans in Chili Sauce|
|1 8-oz. can||Tomato Sauce|
|1/2 tsp.||Tabasco Sauce, (optional)|
|Shredded Cheddar Cheese, (optional)|
|Saltine Cracker, (optional)|
Prep the Garlic clove for pressing in a garlic press. Chop the Onion and set aside. Chop the Green Bell Pepper and Red Bell Pepper and set aside. Chop the Tomato and set aside.
Coat the bottom of a large pot or Dutch oven with Olive Oil. Press the Garlic clove with a garlic press, add to the pot and begin to sauté for a minute. Add the chopped onion and sauté it in the pot 2 minutes. Next add the chopped green and red peppers and sauté them in the pot 3 minutes.
Once the vegetables are sautéed, crumble the Ground Chuck over the vegetables and continue to cook, stirring occasionally, until the meat is browned.
Stir the chopped tomato into the pot along with the Chili Powder, Salt and Pepper. Add the Brooks Chili Hot Beans in Chili Sauce, Tomato Sauce and Tabasco Sauce, if used. Stir to blend.
Heat thoroughly, just to boiling, stirring occasionally. Reduce heat to simmer and continue cooking uncovered to desired consistency/thickness, stirring occasionally.
Optionally serve with Shredded Cheddar Cheese and or Saltine Crackers.
I made this in my new Slow Cooker that lets me brown/sautè in the same pot before slow cooking and I think it tastes better, not that you couldn't slow cook it longer on the stove top. I browned the meat first at 350°F, removed and drained, added the oil, sautéed the vegetables, returned the meat, added the tomato, spices, beans and sauces, stirred, covered and changed to slow cooked on high for 1&1/2 hours, on low for 1 hour and then kept warm until serving.
For those in the St. Louis area, I've started adding a single one pound roll of Edmund's Chili to a DOUBLE batch of this recipe, except without doubling the Chili Powder and without adding any water as instructed on the Edmund's Chili package.
Source: My modifications to the chili my mother use to make.
Yield: 7 cups
Nutrition Facts per Serving:
19g Fat (44.0% calories from fat)
12g Dietary Fiber
Exchanges per Serving:
2 Lean Meat
2 1/2 Fat.
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