Any time the weather cools down, the first thing I crave is a big helping of chili and cornbread (you can’t have one without the other!). Chili is a versatile dish, suitable to anyone’s palate. If you prefer a chunkier texture, try using extra diced tomatoes. Not a fan of spice? Cut back on or eliminate the jalapeño (or try a different pepper, like Anaheim or bell). I recommend giving it a taste after it starts to simmer, and adjusting the spices to your preference. And don’t forget, chili is great for sharing with friends!
1 ½ lbs. ground beef
2 cloves garlic, minced
1 can (28-oz) tomato sauce
1 can (28-oz) crushed tomatoes
1 can (15-oz) chili-style diced tomatoes
1 can (15-oz) chili beans (hot)
½ onion, diced
1-2 jalapeños, diced
1-2 T. chili powder (by taste)
¼ tsp. cinnamon
1 tsp. sugar
Salt & pepper to taste
1 bottle (12-oz) beer
In a large skillet, brown ground beef; add garlic during the last few minutes of cooking. Add meat to a large crockpot or pot. Add remaining ingredients and stir to combine. Cook in a crockpot 4-6 hours, or on the stovetop, about an hour (for best flavor). Serve with cornbread and shredded cheddar cheese.
No comments:
Post a Comment