On a cool day, there’s nothing like a nice big bowl of chili for dinner. Whenever I make it though, it always seems to end up a little different so bear that in mind when it comes to my own personal recipe below. The last three spices in particular are there to add a bit of flavour and more spice, so take care how much you add. I’ve been known to over spice mine on occasion (Oops! Lets face it, that’s what bread is for). Let me know what think of it if you try this one out.
Prep Time: 20 min Cook Time: 1 hr + Yield: 4-6 servings
- 2 cans whole stewed tomatoes (reduced salt) (including juice)
- 1 can bean medley (reduced salt)
- 1/2 white onion
- 1 lb hamburger
- 2 tbsp chili powder
- 1 tbsp garlic
- 1 red pepper
- jarred hot peppers (optional)
- juice from pepper jar
- Whatever other chili worthy veggies you have on hand (other peppers, corn, zucchini…)
- black pepper to taste
- cayenne pepper to taste
- paprika to taste
- shredded cheese (optional)
- bread, buns or biscuits (optional)
In a large pot, brown hamburger and drain.
Drain and rinse beans then add to pot.
Drain tomatoes, reserving the liquid. Cut tomatoes into bite-sized chunks and add to the pot along with the juice.
Chop onions, peppers and other vegetables into bite-sized pieces and add.
Add garlic, chili powder, black pepper, cayenne pepper, and paprika.
Bring to a boil, stirring frequently.
Reduce heat and simmer until thickened to your preference.
Garnish with cheese and serve hot with bread and lots of love.