Where to look for inspiration? Pinterest, of course! Over the years, I've acquired a stockpile of recipes and ideas on Pinterest, so I had many to consider. I had a couple of restrictions on me as one person is lactose intolerant, a couple couldn't handle much spice, and another is only able to eat chicken or beef.
I finally settled on Chili. I know, it's not what you would typically think of when people can't handle much spice, but I was confident that I could keep the spiciness to a minimum (at least in one of the 3 pots). This chili looked even more delectable than most. I wasn't disappointed, and it turned out to be a HUGE crowd pleaser. Don't be surprised if you see a couple of unexpected ingredients included.
Prep Time: 15 minutes
Cook Time: 6 hours, 10 minutes
Yield: 6 - 7 servings
1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, finely chopped
3 cloves of garlic, finely minced
2 (14.5) oz cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup water or beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
* Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
* Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef. Pour browned beef into slow cooker.
* Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
* Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth).
* Serve warm with desired toppings.
*If you don't like heat then you can use canned tomatoes without green chiles since they are a little spicy.
I hope you enjoy this as much as we have. It's great to share with family and friends, for a special occasion or no occasion whatsoever.