I need to work on this food photography thing. As it turns out, it is much easier to take pretty pictures of cute little baked goods! Sadly, this delicious, hearty chili resembles a reddish-brown blob in every photograph I took. This is something I will be working hard to improve.
That being said, do not let the lacklustre pictures deter you from trying this chili! It’s satisfyingly filled with ground beef, jalapenos, tomatoes, kidney beans and spices. A bowl of this chili with some shredded cheddar and a dollop of sour cream perfectly completed my evening.
I’ve been tinkering with this recipe for quite some time, and I am happy with how it’s begun to turn out. I usually like to prepare it in the evening, stick it in the fridge, then pop it in the slow cooker in the morning on “low” to slowly simmer and bubble away while I am at work.
This recipe is also quite adaptable: you can use ground beef, chicken, turkey, or leave it meat-free. You can vary the amount of heat as you like – my Better Half and I like things a bit spicier, so I use two jalapenos (one with the seeds, one without). Also, this makes quite a thick chili, but the texture can be changed as well by using some fresh tomatoes in place of the canned, or by adding a cup of water to the mixture at the beginning.
- 1 lb. lean ground beef (or turkey, chicken)
- 1 large can crushed tomatoes
- 1 large can diced tomatoes
- 1 can red kidney beans, drained
- 2 stalks celery, chopped
- 1 onion, finely chopped
- 1 cup water
- 1 6-oz can tomato paste
- 1-2 jalapeños, chopped (with or without seeds/membrane)
- 1 can diced green chilies (mild)
- 4 t chili powder
- 1 t ground cumin
- 2 cloves garlic, minced
- Shredded cheese
- Sour cream
- Sliced avocado
- In large skillet, saute onion until translucent. Add ground beef and cook until browned. Drain any excess fat.
- In bowl of slow cooker, combine crushed tomatoes, diced tomatoes, beans, celery, water, tomato paste, jalapeños, chilies, spices and garlic. Stir in meat and onions.
- Cover and cook on low for 8-10 hours or high for 4-5 hours. Top each serving with cheese, sour cream, and avocado, as desired.