So, like with many recipes I typically combine anywhere from 2 to 5 recipes to create the ultimate recipe for my family. Chili has been a long time favorite of ours and we are always looking for the ultimate chili recipe. I found a chili recipe that was originally for the crockpot and was considered a contest winner. With this recipe being the base I also combined it with the 21 day fix chili and a couple others. This chili can be adapted to be mild in spice or major in spice. I hope you enjoy it as much as we do!
Ingredients
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1/2 cup (~2 stalks) celery, finely chopped
- 1 cup finely chopped carrots
- 1 cup (~1 small) yellow onion finely chopped
- 1-2 small jalapeno peppers, optional* seeds removed and finely diced
- 2 cans (15 ounces EACH) chili (pinto) beans in medium sauce
- 1 can (15 ounces) chili (pinto or kidney) beans in mild sauce
- 2 cans (28 ounces EACH) petite diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 2 pounds (32 ounces) ground beef
- 1 cup of sweet red wine
Seasonings
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt & 3/4 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon white sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 3 regular sized beef bouillon cubes
- Optional: fresh cilantro, sour cream, freshly grated sharp cheddar cheese, 5 strips of bacon can be added as well as a pound of bulk ground sausage.
Instructions
- Remove the stem and seeds from the red pepper. Finely chop. Remove the stem and seeds from the green pepper and finely chop.
- Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeno pepper and remove the seeds if desired -- leave them in for extra heat.*
- Add the red pepper, green pepper, celery, onion, and jalapeno pepper to the dutch oven or stock pot with a drizzle of olive oil. Sauté the veggies over medium heat until tender.
- Add in the three cans of chili beans (drained and rinsed), petite diced tomatoes, and tomato paste to the pot.
- In the same pot used to cook veggies, cook the ground beef chuck until no longer pink over medium high heat. If needed, brown the meat in another skillet and drain off all the fat then add to the pot
- Add all the seasonings to the crockpot. Stir everything together.
- Cover and bring to a boil. Reduce to a simmer and cook on low for 2 - 3 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and cheddar cheese.
Recipe adapted from: https://www.chelseasmessyapron.com/crockpot-chili/
