Fall is here and the morning temperatures have been in the mid-30's. That means it's Chili Season! This batch now qualifies as the best I've ever made. Lots of beef and beans and a moderate heat level made this one perfect. Until I make the next batch.
When I snapped this picture, I honestly thought this would be my entire ingredient list. Well, almost. As the cooking progressed, of course, there were some additions. Namely, tomato paste and Worcestershire sauce. The Worcestershire added the perfect touch.
2 lbs. ground chuck
1 T. olive oil
2 medium yellow onions, chopped
1 green bell pepper, chopped
1 red jalapeno, diced (optional)
2 small green jalapenos, diced (optional)
4 cloves garlic, minced
2 envelopes Pioneer chili seasoning
1 quart whole tomatoes
1 can original Rotel tomatoes
1 can diced tomatoes
1 can dark red kidney beans, rinsed and drained
1 can chili beans
3 T. tomato paste
2 T. Worcestershire Sauce
In a large skillet, add olive oil and ground chuck and set heat to medium high. Add onions, bell peppers, and jalapenos. Break meat up with a large spoon and, stirring occasionally, let meat brown and vegetables soften, 10 - 12 minutes. Add garlic during the last minute or so.
Add chili seasoning mix and stir until completely behind. Remove from heat.
While meat is cooking, turn slow cooker to high and add tomatoes and beans.
Next add the meat and vegetables to the tomatoes and beans. Now's the time to add the tomato paste and Worcestershire sauce and stir to combine.
Cover and let cook for 3 - 4 hours on high or 4 - 5 hours on low. And look what a wonderful meal you have prepared!