Your wish is my command:
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
2 (16-ounce) cans red kidney beans, rinsed and drained
2 (14-1/2-ounce) cans diced tomatoes
2 to 3 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.
Notes: If you want to thicken this saucy chili, stir in finely crushed saltine crackers until the desired thickness is achieved.
Or, you can mash some of the beans with a potato masher and return to the sauce.
Garnish with shredded chedder and chopped green onion, serve with crackers and beer.
I knew I could count on you. But AB....thanks anyway...no way would I ever use Seratcha or whatever that hot pepper is. I like a little spice but am not suicidal.
Lean beef adds very little fat and the chili, while better for you, loses a lot of it’s flavor. I prefer to not only use fatty beef, but throw in some bacon, some ground pork, and usually I dice up a spicy sausage like pepperoni to add even more flavor and zest.
To those who say that is a recipe for a heart attack—well, you’re right.
However, I do not eat chili like this every day, only a few times a year. And if avoiding that at all costs just to add a few extra years to an enfeebled old-aged life, then no thanks, I’ll just eat my fatty but tasty chili.