Photo by: Jennifer Davick
Any southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came up with one I could call my own.This recipe has developed over the years, and most days I make it in the slow cooker so I don’t have to fret over it or remember to stir throughout the day. If you brown and freeze your meat ahead of time (like I do), this becomes a “toss it in and turn it on” type meal—a favorite for busy days.
I like to keep my dishes on the mild side as far as spiciness goes because I usually feed wee ones, but you can amp this recipe up by adding in hot sauce or jalapeños while it’s cooking.
ingredients: Add all to shopping list
2 pounds ground beef
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
One 29-ounce can tomato sauce
1 cup diced onion
½ cup diced green chiles
3 medium tomatoes or one 29-ounce can diced tomatoes
2 teaspoons salt
1 ½ teaspoons black pepper
2 cups water
3 tablespoons chili powder
¼ cup diced celery
2 teaspoons ground cumin
At a glance:
2 to 3 hours (Slow cooker on high: 3 to 4 hours)
In a large skillet, over medium-high heat, brown the ground beef until no longer pink and drain off the fat. In a large pot or slow cooker, combine the beef with the remaining ingredients. If cooking in a pot, bring to a simmer over low heat and cook, stirring every 15 minutes, for 2 to 3 hours. If cooking in a slow cooker, stir to combine and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours.
Serves 6 to 8
Next Up: Zac Brown's Chili.
This and other great recipes can be found in Christy Jordan's book, Southern Plate
, available for purchase on amazon.com