As a follow up to my last post here is the meat version recipe.
As I stated in the last post I always make 2 pots of chili when I make it (one with meat and one without). I then freeze the rest and veggie hubby and I have it for lunch. Just take it out the night before and it will thaw out and be ready to heat for lunch the next day.
Last week I shared the vegetarian version recipe and now week I’ll share the meat version.
One of my secrets is I use at least 2 different kinds of chili powder. I find this gives the chili a much richer flavor.
I also have a second secret that involves how I brown the ground beef. I shared this secret in a post a couple of years back. Simple way to brown ground beef.
- 1 pound ground beef
- 1/2 onion wedges
- 2 – 16 oz can kidney beans (dark red if available), drained
- 1 – 16 oz can chili beans
- 1 – 16 oz can pinto beans, drained
- 1 – 16 oz jar medium salsa
- 1 1/2 to 2 tbs chili powder
- ground black pepper
- 1 – 28 oz can diced tomatoes
- 1 small can tomato sauce
- Bake the hamburger, with the onion wedges on top, in a baking dish for 1/2 hour (or until brown throughout) @ 350 F. Drain off grease.
- Crumble the hamburger and put the hamburger and onions in a large pot
- Open and drain everything that needs to be drained, while the onions and peppers sauté. I use a Pampered Chef Can Strainer.
- Once the onions and green peppers are ready, put everything else into the crock pot
- Let it cook on low for 4 hours (or longer).
Now, I don’t like onions so I just sprinkle onion powder over my ground beef before I cook it (approximately 1-2 tsp). I also don’t like the texture of tomatoes so I run my tomatoes through a food processor. If I make the chili for others, I refrain from doing both of these steps:)