Tuesday, January 5, 2010

Kelly Wilcox's Chili

I want to post some of my all-time favorite meals to make. You know, the tried and true ones. Nothing hokey. Just good home-cookin' and a lot of love for food.

My friend Kelly served this Chili for a friends' dinner a couple years ago, and I can't stop making it now. I love all the green and red peppers and tomatoes in it. Not to mention the brown sugar. It's sweet, and power-packed with deliciousness! Enjoy!

Kelly Wilcox’s Chili

1 lb. ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp. crushed red pepper flakes (I don't use these)
1 t. chili powder
1 tsp. granulated garlic, or 2 cloves fresh garlic, minced
1 tsp. cumin
1 tsp. crushed black pepper
1 ½ tsp. kosher salt
1/2 tsp. cayenne pepper (I don't use this, either)
1 T. canola oil
1 can (14 oz.) diced tomatoes, undrained
1 can (4-oz) diced green chilies
2 cans kidney beans, rinsed and drained
1 can tomato soup
1 c. tomato juice
1 c. brown sugar
water to consistency (about 1-2 c.)
Sour Cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serves 8-10.

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