It's raining today! Perfect time to make chili if you ask me. This one is an award winner. It really is. It won a contest at a Halloween event. If you you like mild chili as opposed to spicy, then adjust the amount of chili powder you use and omit the taco seasoning. A word of caution. If you don't have a good stock pot, chili scorches pretty easily. If this happens, don't scrape the bottom of the pot or you will pull up burnt stuff. If you have a crock pot, it's the safest method for cooking chili for a long period of time.
1 ½ lbs. lean ground beef
1 packet mild taco seasoning
1 small onion, chopped
1 red bell pepper, chopped and seeded
2 cloves garlic, chopped fine
1 29-oz. can tomato sauce
2 14 ½-oz. cans whole tomatoes
1 29-oz. can kidney beans
1 4-oz. can mild chopped green chilies
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon cumin
1 teaspoon salt
½ to1 teaspoon chili powder
1 tablespoon white vinegar
1 tablespoon
½ cup of your favorite BBQ sauce (optional)
Add 2 tablespoons olive oil to a stock pot and place over medium high heat. Add the onions, garlic and red pepper and sauté until the vegetables are limp, about 3 minutes. Add the beef and the taco seasoning and brown the meat. Pour the meat mixture into a colander to drain the grease. Return to the stock pot and add the remaining ingredients. Cook on a very low simmer uncovered, for 2 to 3 hours. (You can also use a crock pot.)
Adjust the seasonings before serving. Serve over corn bread, or on a bed of spaghetti and top with grated cheddar cheese and sour cream. Leftovers freeze well in zip lock bags. This is great re-heated.
Serves 6.
