This is my all time favorite home made from scratch winter meal! Whenever we go camping this is always made ahead of time, vacuum sealed, and frozen for later consumption. My favorite way to eat chili is of course over corn chips with shredded cheese!
Okay, so lets get this show on the road!
Ingredients:
- 4 pounds of ground beef
- 1 bell pepper
- one white onion
- one can rotel tomatoes
- one can chili beans (optional)
- 5 8oz. cans of tomato sauce
- 3 tbs chili powder ( I usually add more)
- one cup of water
You're going to want to cut the seeds from your bell pepper.
Dice your onion and bell pepper into small pieces.
Saute them in a little olive oil until the onions are translucent.
Add ground beef to onion and bell pepper. Season this with salt and pepper. Cook until meat is browned.
(This space intentionally left blank to give you time to ponder the meaning of life and anticipate this very real gift from above you're about to put in your gullet!)
Once meat is browned, drain as much grease as you can.
Add remaining ingredients.
Stir all that goodness together until mixed thoroughly.
Place on low heat or whatever gets it to a very slow simmer .
Simmer this for at least three hours.
Now its ready put over corn chips and cheese. As good as this chili is fresh off the simmer, it gets even better if stored in the fridge overnight and reheated. This recipe freezes well too so you can plan meals way ahead of time. This gives the flavors time to really get happy in there! This is enough chili to feed at least ten people. My family of four usually eat on it for several days as frito pies, chili dogs, or plain bowls of chili and cheese! This is not the " Three alarm" type of chili. This has virtually no heat. You can crank the heat up by adding a teaspoon or so of dried cayenne, habanero, or ghost pepper flakes/powder to the mix.
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