DH and I have this strange facination with chili be it meat, veggie, chicken ect ect. He loves to eat it with fridos scoops or tostidio chips and i love all the fun stuff you can put on top ( hence the everything but the kitchen sink part). He is know for demolishing an entire bag of chips with one bowl of chili...that is how much he love his chili and chips and i have been know to put as much as seven different items on top of mine. I am not one for measuring...but rather go on taste as it simmers so all of the measurements are not exact. Being pregnant I have to be careful because i love anything SPICY and i guess i have been taking it a bit far lately even for DH...what is wrong with five big dashes of tabasico in a bowl ;)
So here is my version of a fantastic pot of stick to your ribs chili...I usually just simmer it on the stove for several hours if I am going to be home but I did make it in my slow cooker this time and it was just as good!
Everything But the Kitchen Sink Chili- Meat Version
2 lbs ground beef
1 large onion chopped
3 cloves of garlic chopped
1 large can of chili beans
1 large can of chopped green chilis
1 large can of stewed tomatoes with peppers and onions
1 small can of tomato paste
4 tbs of cumin
4 tbs of chili powder
2- 3 hearty squirts of ketchup
salt and pepper
couple good dashes of cayanne pepper
Saute onions and add ground beef and garlic plus some salt and pepper unit no longer pink. Drain any of the fat.
In a large pot or slow cooker combine all ingredients, stir and let simmer for at least an hour up to seven hours.
Top with the following items of your choice...
chopped onion
shredded cheese
sour cream
chopped tomatoes
chopped cilantro
diced avocado
tabasico or your choice of hot sauce
scallions
and of course have a big bag of chips handy!
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