EASY Spicy Sweet Chili

November 18, 2007

EASY Spicy Sweet Chili

I love fall foods! I have thrown a few pots of chili together this fall and thought I’d better write down my ingredients and measurements before I completely forget. This is how I made the last pot and it was our favorite. Chili also freezes well, so I like to use half now and freeze the other half for another day.

EASY Spicy Sweet Chili
1 lb lean ground beef
1 large (or 1-2 medium) onion, chopped
1 can Italian stewed tomatoes
1 can diced stewed tomatoes
1 can pinto beans
1 can red kidney beans
¼ cup packed light brown sugar
1 can chopped green chilies
Salt and pepper to taste
½ T granulated garlic
2 T chili powder

Brown ground beef in a large pot, adding chopped onions about half way through. Drain fat. Sprinkle meat with salt and pepper. Drain and rinse beans and add to the pot. Add all other ingredients to the pot and stir to combine. Bring to a boil. Cover and simmer 30 minutes, stirring occasionally. This can be modified in any way you want—more or less chilies and spice if you like. This can also be made with more ground beef and only 1 can of beans and served over macaroni (a variation compliments of my mom).

 

Crock Pot Variation:
Brown meat in a frying pan, adding chopped onions half way through. Drain fat. Drain and rinse beans. Add all ingredients to Crock Pot (I recommend always using Reynolds’ Crock Pot Liners). Stir to combine. Cook on low all day or on high 3-4 hours.

Now, you could complicate things by starting with dried beans and such, but that would totally defeat my own purposes. Also, I eyeball pretty much everything and modify things to our tastes (i.e. I love onion and garlic so I’m a little generous there).

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