First Chili of the Season Chili

 

After spending last week at the beach, we came home to leaves falling, cooler temperatures, and even a hint that we may have a frost before the week is finished.  

When that first cool snap occurs, or even the hint of a first cool snap is mentioned, I'm ready for chili!

I turned off the AC today, opened the windows, and cooked a crockpot of chili....hence the name:  First Chili of the Season Chili.  You can either cook it stovetop or in the crockpot.  I had a lot to do this afternoon, so slow cooker it was.

2 lbs. ground chuck

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 T. chopped garlic

3 T. chili powder (or more to suit your taste)

1 T. ground cumin

2 cans Rotel (your choice of flavor)

1 can (14.5 oz.) petite diced tomatoes

1 (6 oz.) can tomato paste

2 cups beef stock

2 (15.5 oz.) cans Bush's Mixed Chili Beans 

Spray the inside of the crock pot with nonstick spray.  Set the heat to high.  Add the Rotels, petite diced tomatoes, tomato paste, beef stock, and the beans.  Cover.

While these ingredients begin to heat, brown the ground chuck, onion, peppers, and garlic in a large skillet over medium-high heat.  

Stir frequently, breaking up the meat with a wooden spoon, until the beef browns and the vegetables begin to soften.

When the beef is cooked through and browned (not just turned gray), stir in the chili powder and cumin.  Let the spices "bloom" for a few minutes while stirring.  Remove from heat and add to the ingredients in the crockpot.  

Stir to combine everything and cover.  Set the timer for 3 hours on high heat or 4 hours on low heat.

Taste and add a little salt if needed.  Ladle into bowls and top with your favorite toppings, i.e., sour cream, shredded cheese, pickled jalapenos, etc.