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Tuesday, August 19, 2014
2:00 AM Chili
I have been craving chili for weeks now. Aaron keeps saying he's not in the mood for it but I just couldn't wait any longer. I made the decision during nap time today that it was time for chili and he could just deal with it.
I want to start by saying that if you're going to make this chili expect to be feeding an army. I had enough leftover to freeze for another night after eating all I could stomach without getting sick. The original recipe called for a whole Tablespoon of cayenne pepper. I cut it in half and it still seemed a bit spicy but Bailey ate it without a problem so maybe I'm just being too sensitive.
I was skeptical about putting green beans in chili. I've never had chili with green vegetables in it. Well, besides green peppers. When I make chili I usually try to keep it as simple as possible. There's tomato sauce, beans, ground beef, and spices. I don't usually add onion or green pepper because Aaron and I don't like them but I've learned over the past few years that I don't mind the taste as long as the vegetables are cooked down until they're soft. I don't want to bite into a raw or nearly raw piece of onion or pepper but when they're soft they just kind of blend into the chili. As for the green beans, they seemed to make it taste a bit like a cross between beef stew and chili. I'm not sure how Aaron felt about them but I really liked them. Plus, any way to add a little extra green veggie into dinner is always good.
So throw a dinner party and serve this chili and be sure to have some shredded cheese and oyster crackers to go with it.
2:00 AM Chili
Source: Cooking Comically
2 Tbsp flour
1 1/2 Tbsp brown sugar
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
4 tsp chili powder
2 tsp sugar
2 tsp cumin
1 1/2 tsp cayenne pepper (this is half what the original recipe calls for)
1 tsp basil
1 1/2 lbs ground beef (I used 80/20 since it's cooked separately and then drained before adding to the chili)
1/2 medium onion, finely diced
1/2-3/4 green bell pepper, finely diced
3-4 cloves garlic, minced
1 (28 oz) can tomato sauce
1 (15 oz) can tomato sauce
1 (15 oz) can petite diced tomatoes
1 (15 oz) can green beans, drained
1 (15 oz) can corn, drained
2 (15 oz) cans light red kidney beans
Begin by combining the flour, brown sugar, salt, garlic powder, onion powder, chili powder, sugar, cumin, cayenne, and basil in a storage container with a lid.
Close the lid and shake to combine the spices. Set aside.
Brown the ground beef in a large skillet over medium heat until cooked through. Drain the meat and transfer to a large soup pot.
Add the green pepper, onion, and garlic to the skillet and cook on low, stirring frequently until the vegetables are soft.
In the soup pot combine the meat, tomato sauce, diced tomatoes, green beans, corn, and kidney beans. Stir to combine.
Transfer the cooked vegetables to the soup pot and add the spice mixture and stir until well combined.
Bring the mixture to a boil then reduce to a simmer. Cover and cook for about 45 minutes-1 hour, stirring occasionally.
Serve hot with shredded cheese and other chili fixin's (oyster crackers or saltines, Fritos, sour cream, sliced green onions, etc.) and enjoy!