This is a great time of year to have chili! This is the recipe I’ve been using for a long time, totally made up off the top of my head. Feel free to fiddle with the ingredients – I do on occasion.
In a crock pot combine:
1-2 pounds stew meat, depending on how carnivorous you are feeling
1 large onion, chopped
1 large can black beans, rinsed
1 red bell pepper, chopped, or add roasted peppers in the last hour of cooking
1 can tomato sauce
1 big can stewed tomatoes
1 tsp. cumin
3 tbsp. chili powder, or try 2 tbsp. chili and 1 tbsp. chipolte
1 tsp. garlic powder or two cloves fresh
1/2 tsp. cayenne
1 can tomato paste
salt to taste
Cook in crock pot on low for at least 8 hours. Add the tomato paste in the last hour. If you’re in a hurry, cook it on high for at least five hours. Longer low heat cooking will give you tender meat. I have a cornbread recipe that goes perfectly with this, so check tomorrow’s blog!