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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 18 |
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This is one of the recipes I am asked for regularly, and it's so simple - I thought adding it here would be the easiest way to share it. It makes a huge pot and you can add or minus to your hearts content. It stretches so easily more visitors are always welcome! The mix of beans can be altered to your taste, but the variety makes for such a pretty bowl! We've worked with teens for decades and even they like my chili! :D Ingredients:
2 cups celery, chopped |
2 cups onions, chopped |
2 lbs ground beef (chicken, turkey, pork or a mixture work well too) |
1 teaspoon salt |
1/2 teaspoon ground pepper |
2 (28 ounce) cans diced tomatoes |
2 (15 ounce) cans dark red kidney beans |
2 (15 ounce) cans light kidney beans |
2 (15 ounce) cans great northern beans |
2 (15 ounce) cans pinto beans |
2 (15 ounce) cans black beans |
1 tablespoon chili powder |
1 teaspoon crushed red pepper flakes |
Directions:
1. Chop onions and celery, we like it chunky.
2. Add to large dutch oven.
3. Add ground beef, salt and pepper and brown, breaking it into small pieces. (can even use frozen meat in a hurry).
4. When beef is cooked through drain off the fat.
5. Get out your can opener and give your wrists a work out.
6. Dump (DON'T DRAIN!) all cans into pot and stir.
7. Add chili powder and crushed red pepper (these are the little flaky pepper seeds you get in the spice aisle, not the fresh garden vegetable).
8. Cook till bubbling, stir frequently (or you can add to a crock pot to cook all day) - the longer it cooks the better it tastes, and leftovers are better yet!
9. Enjoy!
10. Serve with some cornbread (I use Jiffy in a pinch) will satisfy a big crowd!
11. Freezes well.
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