Beans beans, good for the heart…

I had every intention of making a root vegetable recipe this weekend, but plans changed when I decided a big pot of chili would not only taste good but would last us a couple of meals. However, I really wasn’t thinking clearly when I decided on the meal because I have two young boys living under the roof who think it is SO HILARIOUS to pass gas while still eating the chili and blaming it on the chili.  Sigh….aren’t children fun?! haha. Beans beans good for the heart….I’ve banished them to the basement to gross each other out.

Chili is one of those recipes that in my opinion can be made a million different ways.  Some people have secret family recipes that they won’t stray from, while others are more adventurous and will try any recipe they come across.  Having been involved in a few chili cook-offs, I know what I like and what I don’t like.  I like for there to be a bunch of different kinds of beans, light on the kidney beans, ground beef, and enough heat that it tastes like chilli but isn’t going to burn my insides out.  During one chili cook-off my team tried adding corn and fresh cilantro to the mix and it was pretty darn tasty too.

Again, this is a recipe that requires minimal ingredients and spices and can be tailored to your own likes and dislikes.  The batch I made this weekend was enough to fill a fairly large soup pot, and while I thought there would be enough to freeze, there really wasn’t much left over after a few meals.

Rootin’ Tootin’ Chilli

1 lb ground beef – fried

1 medium onion – diced

1/2 red pepper -diced

1/2 green pepper -diced

1 cup sliced mushrooms

28oz can diced tomatoes (the large can)

28oz can crushed tomatoes

28oz can brown beans in tomato sauce

19 oz can 6 bean blend

19 oz can Kidney beans

1 Tbsp Cumin

2-3 Tbsp Chilli powder

1 Tbsp Garlic powder

1/4 cup Franks Redhot Sauce

2 tsp Salt

2 tsp  pepper

Instructions

Fry the ground beef, and then add the vegetables.  Let those sauté until softened.  Add the rest of the ingredients and let simmer all afternoon. It’s important to let the chili cook for at least a few hours so the beans will soften up.  It can be put in a slow cooker to simmer as well.  The spices I’ve added are approximate measurements.  I tend to add a little of this and a little of that, and then add a little bit more if it isn’t quite right.  Feel free to play around with the spices to come up with something you will like.

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