Makes a lot of good chili. Eat some, freeze the rest for later.
- 1 big can (28 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 3 cans (15 oz) chili beans (Bush's is good)
- 1 can Kidney beans
- 1 can Pinto beans
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground mustard (or 1 Tbsp yellow mustard)
- 1/2 tsp cayenne [optional]
- 1 Tbsp Better Than Bullion
- 2 lbs ground chuck (80/20)
- 4 cloves garlic, grated [optional]
- 1 sweet onion, diced
- assortment of peppers (bell, anaheim, jalapeno, whatever), deseeded and sliced
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Turn crockpot to high. Add both cans of tomatoes, reserving one empty can. Add 1 can of seasoned beans with all the liquid. Drain remaining beans and add. Add spices and bullion. Mix everything together. Season with salt and pepper. Cover.
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In a skillet on medium-high, brown the beef with the garlic. Drain fat off into the tomato can. Add to crock pot.
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Turn broiler on high, and move a rack into position 8" away. Toss peppers and onion with salt, pepper, olive oil. Spread on baking sheet, and broil for 8-10 minutes, until softened & slightly charred. Add to crock pot.
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Once the chili is simmering, reduce the heat to low. Stir every now and then, for at least 2 hours. Leave the lid cracked, and let it cook down for another hour to reduce the liquid.
Adapted from my Mom's recipe.