I’m excited to welcome back Renee from Tune My Heart to share another recipe today! She shared her family’s favorite Crockpot Chicken Fajitas during the GraceFULL Suppers series and this week we are doing a recipe swap of chili recipes. I shared the classic crockpot chili recipe my mom has been making as long as I can remember on Renee’s blog on Tuesday. Today, Renee is sharing her mom’s favorite recipe with us! Welcome back, Renee!
Hi, my name is Renee and I blog about babies, budgeting, grace, and occasionally, about easy, delicious, mostly healthy recipes (like this Easy Weeknight Chicken in White Wine Sauce). I’m excited Jess had the idea for a chili exchange. This week, we’re both sharing our mom’s chili recipes on each other’s blogs. I love trying other people’s chili recipes! Thanks for inviting me again, Jess.
This chili recipe is pretty flexible. I usually do it on the stove in a giant pot, when I’m going to be home all day so that I can soak up the smell as it fills my entire house. You could also dump it all in a crockpot, just pre-cook the beef. I also often double it and freeze it for last minute meals for a friend in need or for nights when I don’t feel like cooking. (Not that I ever have nights like that… ahem. Speaking of which, did you read Jess’ 31 days of graceFULL suppers post about 3 Things To Do When You’re Too Tired To Cook? If not, you should go read it now. In addition to pulling out a pre frozen meal I’ve made, my favorite strategy of hers is to pour a glass of wine. What can I say?!)
Anyway, let’s get down to business. In my family, we call this “Mama’s Chili.” My mom grew up in the south and this is her mama’s recipe. From what I hear, they don’t mess around with their chili down there.
The ingredient portions below are for the original recipe. If you have a big pot, double it!
- On the crockpot, skip the heat to boiling step. Just pre-cook the beef, toss everything else in the crockpot with the cooked beef, and turn it on low for at least 4 hours. Stir in the beans 30 minutes before serving so they’ll heat through.
- This makes a lot of chili. If you double it, it will make a TON of chili.
- 1 ½ lbs. ground beef
- 1 ½ - 2 cups chopped onion
- 1 ½ - 2 cups green and red bell peppers. (I usually find 1 large size of each.)
- 1 ½ tsp red pepper flakes OR ¼ tsp cayenne. (This is WAY too spicy for me. I sprinkle a dash of cayenne in the whole pot and that’s plenty of spice for this wimp. Consider yourself warned.)
- 2 T. chili powder
- 1 tsp. minced garlic or 1 mashed garlic clove
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp paprika
- ½ tsp salt
- 28 oz can whole tomatoes - chop them (and add juice to chili)
- 16 oz tomato sauce
- 16 oz water
- ⅓ c. ketchup
- 1-2 cans kidney beans (optional)
- drops of tabasco to taste (optional)
- In a large pot, cook meat, onion & peppers until meat is done. Drain fat.
- Stir in remaining ingredients (except the beans if you’re including those.) Heat to boiling. Reduce heat, cover & simmer for 2 hours, stirring occasionally.
- Stir in beans before serving, heat thoroughly.
- Serve with cheese, sour cream, fritos, or any other chili toppings of your choice.
Jessica here, again. Doesn’t Renee’s mama’s chili sound comforting and perfect for cold nights? I can’t wait to try it! Be sure to go browse around Tune My Heart. Thanks for visiting, Renee!