Monday, September 26, 2011

My Favorite Chili

This would have to be the best chili I've ever had in my life.

Now before you run out and buy the ingredients, just be aware that I don't eat chili very often.  The only chili I've had is my mom's and some random ones from ward chili competitions.  This chili just really hit the spot the other day.  It could be a pregnant thing, but I don't plan on cooking any other types of chili for a long time since this was so perfect.

The Ingredients:
2 tablespoons butter
1 pound ground beef
2 cans kidney beans, one light red and one dark red (just because it's prettier)
2 cans diced "chili ready" tomatoes (They have some spices in them and green bell pepper, which I don't particularly like, but it's diced extremely fine.)
1 (14oz) can tomato sauce
1 large onion, grated (This is how I hide onions from people who *think* they don't like them.  Shh!)
2 cloves garlic
1 tablespoon chili powder (if you use regular tomatoes instead of chili ready, increase to two tablespoons of chili powder)
2 teaspoons salt
1 teaspoon pepper

Shredded cheddar cheese and sour cream for garnish.   You could also use Frito chips and bacon bits as well.  Whatever rocks your socks!

The Directions:
Brown the ground beef in the butter with half of the grated onion.  The trick to this is to put the pan on the stove, add the butter, and turn the heat to high.  Once the butter is melted, add the ground beef and onion, a pinch of salt, dash of pepper and bit of chili powder to the pan, but DO NOT STIR until it has nicely browned on one side.  Mmmmm flavor.  You can stir after you get a nice "crust" on one side of the beef.

Once the beef is good and browned, drain the grease and add the cooked ground beef to the crock pot.

Open the two cans of kidney beans and pour them into a collinder.  Rinse them well, you don't want that icky, sweet, liquid that they are sitting in.

Put the rinsed beans in the crock pot with the tomatoes, tomato sauce, the rest of the grated onion, the garlic, chili powder, salt and pepper.  Give it a good stir.

Then wipe up what you spilled on the counter since the crock pot is pretty full at this point.

Put the lid on the crock and cook on low for 8-10 hours (Mine usually goes for 10-11... it's fine.), or on high for 4 hours.

Garnish with whatever you think will taste good.  Then dig in to the best chili ever!!

Oh, but don't forget to pray and bless the food.  That's very important.