big pot of chili


A simple, homemade recipe is so good for the soul — both for the person making it and the people getting to enjoy it. Whenever I have a hard day, I head to the kitchen. The chopping, the stirring, the simmering, the melding of flavors is good therapy for a tired heart.

In a world of quick heat and serve, taking the time to make something worth eating is a beautiful tradition I will always hold onto.

Our neighbors held a chili cook off recently. I made a big pot of my favorite old fashioned chili, some cornbread muffins and made my way over to the big event. It was a HUGE HIT!

2 pounds ground beef/turkey
2 small green peppers about 2 cups diced
1 small yellow onion about 1.5 cups diced
2-15 ounce cans Hunts Diced Tomatoes
1-15 ounce can Hunts Tomato Sauce
1-6 ounce can Hunts Tomato Paste
1-15 ounce cans water
2-15 ounce cans kidney beans drained and rinsed
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
1/2 teaspoon cayenne
½ tablespoon salt
1 teaspoon white pepper
1 teaspoon baking soda
In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
Add seasonings (minus the baking soda) and cook for 1-2 minutes, stirring continuously. (Make sure they don’t burn.)
Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
Pour in the tomato sauce, diced tomatoes, water and tomato paste.
Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
Remove from heat and serve with cornbread.




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