Welcome to the 3rd Recipe Saturday recipe. Why do I post recipes on a tech blog? A geek’s gotta eat right?
The weather is changing, football season is here and the sunny days of summer are giving way to brisk mornings and cloudy skies. There are few things as satisfying as enjoying a bowl of hot chili and fresh homemade bread. If you want an easy chili recipe that isn’t too hot but has a smooth kick to it nonetheless, bookmark this recipe. Trust me, you’ll like it.
2 lbs Ground Beef (15% fat). If all you have is 7% then add 1 1/2 tablespoon canola oil to the pan.
2 medium onions, chopped
3 medium Jalapenos
1 small Habanero pepper
1 red Chili pepper
3 regular sized cans of kidney beans,drained
2 tablespoons minced garlic or 2 finely chopped garlic cloves
2 regular sized cans of diced tomatoes,drained
Salt to taste. Start with 1 tablespoon and add more if desired.
Chili powder to taste. Start with 1 or 2 tablespoons and add more if desired.
Start by browning the beef in an 8 quart pan.
Add chopped onions, stirring occasionally.
While the onions and beef are cooking, chop and add the Jalepenos, Habanero and Chili peppers.
Cook everything together for about 10 minutes
Add beans, tomatoes, garlic, salt and stir everything together.
Add chili powder. Stir everything together and let it simmer 1 hour, stirring occasionally
This chili is REALLY good with a loaf of fresh baked AwesomeBread
If you want to take this chili to the next level, put this chili in a crockpot and cook it on low for 4 hours. Then let the the crock pot cool on its own (could take several hours). Then put it in the fridge overnight. This will allow the flavors to mix more completely. Simmer the chili in a crock pot for 2 hours on low before serving.
What’s your favorite chili? Post the recipe in the comments below.