Brr....it's sooo cold outside! Seriously! I just visited my parents in sunny Florida and almost wanted to cry when I left the 67 degree weather and came back to 18 degrees and SNOW! Yuck! So in honor of this nasty cold weather I decided it was time for a batch of my homemade chili. I like mine to have a little kick but with the kiddos we have to be a little more tame...What's great is that this can be adapted to your tastes and even put in a slow-cooker. A plus if you want it to be ready when you get home from work :)
1 lb ground beef
1 large onion
3 cloves garlic, minced
1 large can crushed tomatoes
2 can diced tomatoes
1 can tomato paste
1 large can dark red kidney beans,drained and rinsed
Salt and pepper to taste
3 Tablespoons chili powder
Garlic powder, to taste
1/4 tsp. Crushed red pepper flakes
2 Tablespoons juice from can of pickled jalapeño slices
1 Tablespoon pickled jalapeño slices, chopped (optional)
For Serving: (optional)
Cooked white rice
Cheddar cheese, shredded
Okay so first you want to brown the beef and sauté the onions in a large heavy bottomed pot. Once the beef is mostly browned add the garlic.
When the beef is all the way browned drain the oil. Next add the chili powder , salt, pepper, red pepper flakes and garlic powder (for good measure.:) )mix thoroughly.
At this point all of the ingredients can be combined in a slower cooker and cooked on low for 6-8 hours. Otherwise add the crushed tomatoes, diced tomatoes, and tomato paste.
Add the rinsed and drained kidney beans and stir.
Next add the chopped jalapeños and jalapeño juice and bring it all to a boil. Reduce heat to low and simmer for 30 minutes to an hour.
Serve over some rice or homemade cornbread. Add some cheese or sour cream or both and enjoy!