I think that by this time of the winter most people can attest that they have consumed some chili. A great cold weather food, it is also a dish that is rather personal in its making. Everyone has their own favorite way of making it. Whether it be with pasta, (or without), maybe different types of beans, or the addition of jalapenos, it is a very individual dish.
So of course I am going to press upon you my favorite way of making chili. This is actually a knock-off recipe of Wendy's chili, so if you have ever enjoyed their chili, you will likely enjoy this recipe.
2 lbs ground beef, cooked and well drained
1- 29 ounce can of crushed tomatoes
2 - 15 ounce cans of kidney beans, drained
1 - 15 ounce cans of pinto beans
1 cup diced onion
1/2 cup diced green chilies
1/4 cup diced celery
3 medium tomatoes, chopped
2 tsp cumin
3 tbls chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water
Combine all ingredients and cook on low for 2-3 hours. Typically I prep this and then leave it in the crock pot all day, on low. I often like to add a couple of additional fresh tomatoes and the recipe handles it well. And, naturally, I often use ground venison instead of beef. The flavors go well with corn muffins on the side and shredded cheese on top.