As fall approached, I knew there'd be a night where I'd want to kick back, watch some football, and eat some chili. So, thinking ahead, I asked my Mom for her chili recipe. I tweaked it a little bit, but here are the basics:
1 ½ pounds ground beef 1 onions, chopped 1 green peppers
7 ripe, fresh tomatoes, diced 2 bay leaves 6 whole cloves
2 cans beans (1 red kidney, drained and 1 black bean, drained) 4 T. chili powder
¼ tsp. garlic powder 1 8 oz. tomato paste Salt
Brown ground beef and onions in large skillet before adding them to 5+ quart Crock pot/slow cooker. Add chopped green pepper, diced tomatoes, clovess and bay leaves. Simmer on low heat for 1.5 hours. Remove bay leaves and cloves before adding the beans, chili and garlic powder, and tomato paste. Salt to taste. Simmer additional 4-5 hours stirring once each hour.
Best served with sharp cheddar and chives. I've found blue corn chips to be preferable as well. Makes 6 servings.
In addition to filling your kitchen with a beautiful aroma that can only come from simmering goodness and causing folks to ask for seconds, the other best part about this chili recipe: it tastes great as left overs.