The last time I made this chili, it was snowing for most of the day. It was great to come home to a house that smelled of this delicious chili. This recipe comes from my mother-in-law, Amy. It is absolutely delicious and is sort of like a taco chili. We top it with extra-sharp cheddar and we use lean ground beef to make it a bit healthier. It is very hearty and filling, perfect for a cold winter's day!
In other news, we had our Valentine's Day feast yesterday and it turned out so good. Props to Luke for going to the grocery store and getting all the ingredients by himself, it was a lot of stuff! Anyways, I can't wait to share the recipes with you guys! Happy Friday!
- 1 large onion, chopped
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 red or green bell pepper, chopped
- 3-4 chili peppers, finely chopped
- 2 gloves garlic, minced
- 1 can crushed tomatoes
- 2 cans kidney beans, drained
- 1 can black beans, drained
- 1 can corn, drained
- 2 cups water
- 1/8 tsp coriander
- 1/8 tsp cayenne pepper
- 1/8 tsp cumin
- 1/8 tsp chili powder
- 1 Tbsp dried oregano
Begin heating olive oil in a large skillet. Once hot, add the onion and cook until clear. Add the ground beef and garlic. When the beef is almost brown, add the bell pepper and chili pepper and continue to cook until the beef is browned. Drain fat if needed.
Pour this into the crock-pot and add the rest of the ingredients. Turn on low and cook for 8 hours.
Serve with cheese, crackers, and/or sour cream.