So every year my church has a Chili Cook-Off (for whatever reason), and this year when they announced it my first thought was "Freak, I cook now, I'm making chili," and freak, that's what I did. I went searching high and low, (which means foodgawker), for chili recipes, and I found one that was delicious beyond belief. It took a little tweaking but it came out amazingly. And to top it all off today it sleeted (yes, it sleets in Texas), and viola, no school, so this was perfect chili weather. Lol, get it? Chili weather...chilly weather. Yeah.... Anyway, I started this chili early in the morning and seven hours later the house smelled amazing, the kitchen was covered in the remains of failtastic macarons, and I could barely keep my step-mom away from the crock pot. So without further ado here is the (hopefully) award winning chili, which by the way I will keep you updated on how my chili does in the cook-off.
Chili Yum-Yum
adapted from Marzipan
- 2 pounds ground beef
- 1 28-oz can whole tomatoes, undrained
- 1 cup onions chopped
- 1 green bell pepper, chopped
- 1 jalapeno, chopped
- 4 garlic cloves, minced
- 2 16-oz cans kidney beans, undrained
- 2 teaspoons salt
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
Add any other spices you want that will make it spicy or just yummy. I added some weird chicken fry spice hiding in my pantry and it was delicious, but this was because we couldn't find any paprika.
Start by chopping your veggies.
If they still look like this, they're not chopped...
There you go.
Next brown the beef, when you're finished siphon off the fat and transfer the rest into the crockpot.
Next, get someone (like Cicely, who doesn't even like chili) to sniff it...because it smells good.
Cut the tomatoes inside the can with a clean pair of kitchen scissors.
Add the tomatoes and the rest of the ingredients to the crock pot and cook on the low setting, covered for 7-10 hours. If it gets too thick you can add water, or if it's too thin let it cook uncovered towards the end.
When it's done it'll look something like this.
Or this...
Make yourself some cornbread and you can enjoy this deliciousness too! Along with your cornbread you can make honey butter to go on top, which is just 1/2 cup of butter and 1/4 a cup of honey and it makes for something delicious and sweet to go right along with the chili. Eat it plain, add some cheese and sour cream, put it on a hotdog, or dump it on someone, but whatever you do, enjoy!
Atomic wannabe housewife, out.
