I love fall.
Something about cool weather, the changing leaves and the process of switching out all those summer dresses for sweaters and boots just gets me in the fall spirit.
With it, comes my long awaited comfort food kick. First thing I always make… Chili.
This chili recipe has been a part of my family since, well, forever. I have so many memories of my dad cooking up a storm in the kitchen (probably the longest he spends in the kitchen all year is chili-making time). As much as I thought I was paying attention, when it finally came time to make my own batch, I was completely clueless, which led to a long phone call in the middle of the produce section at the market.
I decided to make a half batch, because, each year my family ends up with two big tupperware full of this stuff in the freezer. (Nothing wrong with that, in fact, I loved it!) But a half-batch was plenty for just me.
Don’t worry, the recipe below is the full batch. Bon Appetite!
Prep Time: 30 min
Cook Time: 4 hours
- 2 lbs grass fed ground beef
- 4 bell peppers (1 green, 1 red, 1 yellow, 1 orange)
- 1 yellow onion (chopped)
- 1 large can stewed tomatoes
- 1 can crushed tomatoes
- 1 liter V8 Juice
- 2 cans black beans
- 2 cans northern beans
- 2 cans chili beans (with sauce) … I like Bush’s Chili Beans, Hot
- 6 jalepenos (or to taste – more or less depending on your spice tolerance)
- 4 tbsp chili powder (or to taste)
- Brown ground beef in skillet and set aside.
- Chop onion, peppers, and jalepeno to desired size.
- In a large chili (or pasta) pot add the ground beef, onion, peppers, jalepeno, stewed and crushed tomato cans.
- On medium/high heat bring mixture in pot to a boil, then turn down to low/simmer.
- Cook on on low/simmer with lid, stirring frequently to prevent burning on bottom of pan, for 2 hrs.
- Add beans to the pot after 1 1/2 – 2 hrs, and simmer on low for another 2 hours.
- Top with cheese, serve with crackers (or cornbread!), enjoy!
- Let cool, and store in airtight containers in fridge for one week, freezer up to 6 months.