Miz Helen is sponsoring a chili cook off for the month of October. To see all the delicious chili entries, click here.
This recipe makes four servings (about a cup each) so feel free to double or triple. It is pretty straightforward, and over the years I have added different flavors, but I always return to the original recipe. It is on the mild side, so if you are looking for three-alarm, feel free to add more heat.
I start out by dicing a large onion, a green pepper and 2 cloves of garlic.
Brown together with one pound of 80% lean ground beef.
I always add a splash (or two) of Worcestershire sauce any time I cook with ground beef (except my Italian meatballs).
Add 1 tablespoon of chili powder, 1 teaspoon dried Mexican oregano, 1 teaspoon ground cumin, 3/4 teaspoon salt, and a pinch of ground cayenne pepper.
When browned, I transfer to my little crock pot (I think it holds a quart and a half), with a 14.5 ounce can diced, fire-roasted tomatoes with garlic, undrained .
Then stir in a 15- or 16-ounce can of whatever beans you like or have in the pantry. I used black beans. Or leave them out!
Cover and cook on low three to four hours or high for two to three. Check during the cooking to see if you need to add some liquid. Usually it is not necessary, but if it seems a little dry, I would add a splash of beer or beef broth.
I like to serve this with a side of rice or corn bread. Toppings would include shredded Cheddar and Monterey Jack cheeses, sliced black olives, crushed corn chips, sour cream or whatever you like. This is so good spooned over grilled franks in toasted buns. Perfect after a day of apple picking, raking leaves, or trick or treating! :)
I'll be bringing my chili over to Designs by Gollum for Foodie Friday, 2805 for Potpourri Friday, Stone Gable for On the Menu Monday, and The Tablescaper for Seasonal Sundays.
Also joining the Fall Virtual Crock Pot Party here.