You can make this chili as spicy or as mild as you and your family prefer. We like it pretty
spicy. The recipe is for a mild version with instructions on making it more spicy.
Our family loves chili. We love it thick with lots of meat and
beans. We also love it spicy, but since so many people prefer their chili on the mild side, I developed this
flavorful version that is mild for get-togethers, but can be spiced up for those of us who like it hot. (I show how
in the instructions below.)
When it starts to get chilly outside, we pull out the large pot
and make a big ole batch of chili to drive away the chill. I love making this the day before we are planning to eat
it and letting it rest in the refrigerator overnight to develop the flavors. The next day we like to get it out and
simmer it for an hour or more until we are ready to eat.
This recipe also works really well for the slow cooker. Follow the
instructions below, but instead of simmering in the pan on the stove, place it into the slow cooker and cook
on low all day. What a great feeling knowing that dinner is ready whenever you need it! Any chili that you won't
need can be frozen and reheated when you need it. Enjoy!
Ground beef or half
ground beef and half ground turkey
14.5 oz. cans of
diced tomatoes or whole tomatoes broken up into chunks, using the
15.5 oz. cans of
dark red kidney beans, drained
15.5 oz. cans of
light red kidney beans, drained
medium sized white
½ - 1
pepper (or more to taste if you like it spicy)
powder, either sweet or hot, depending on yourtaste
*Optional: Crushed pepper flakes to
increase heat, to taste
Place the raw ground beef in a heavy bottomed pan. I
prefer to use the pan that I will cook the chili in so that the flavors that develop
while browning the meat stays in the pan. It is better to do this in two batches in
order to better separate the meat into small chunks. Brown the meat over medium high
heat so that it gently browns without searing too much or burning. You will want to
break up the meat into bite-sized or smaller pieces.
When browned, drain grease from meat and place in large
bowl and cover to keep warm. Brown rest of ground beef and drain. Place browned beef in
Add chopped onion to pan and sweat on low heat for
several minutes until it is translucent.
Add meat back to pan. Add remaining ingredients, EXCEPT
FLOUR, and mix everything together. Heat on medium until hot throughout. Try not to let
it boil, but if it does, turn the heat down and stir carefully to avoid letting
anything on the bottom of the pan stick and burn.
When the mixture is hot throughout, sprinkle flour over
top of mixture without creating clumps. Mix into the hot ingredients and let cook for
another few minutes to thicken the liquid.
The chili is ready to serve if you are in a hurry.
Otherwise, chili gets better if it is allowed to simmer and can be left on simmer for
hours to be ready when you are. Chili also develops more flavor and is great reheated
the next day.
Serve with toppings such as a dollop of sour cream,
jalapeno pepper slices, chopped raw onion, shredded colby/jack cheese or crumbled
saltine crackers. Or add them all and really be adventuresome!
This chili freezes very well. Package it into airtight
containers and use within three months of freezing. Reheat in the microwave or in a pan
on the stove over low heat. Add a small dash of water if it is too thick.