So I have been slacking on the blogging. Mostly because I have been slacking on the cooking. Bad, Abby! Bad!
The good news is we went to the Michigan vs. Notre Dame football game this past weekend at Notre Dame. The even better news is the good guys won! That place is pretty cool, by the way. I've never been to an away Michigan game for a huge rivalry and it was awesome. And I am happy to report that the Notre Dame fans are a classy group. Unlike those in the state next to them.
Being at my first football game of the season got me in the mood for fall. Not really fall weather, since we live in Southern California, but fall food. Like tailgating food! I immediately had a craving for chili.
Now, I'm sue some of you are crazy about chili and have your own "award-winning" recipe from a chili cook-off or something blah blah blah. I'm trying to win awards here. This is just a damn good, simple, not-too-spicy-but-has-some-kick, chili! I have constantly tried twists and turns but this is the recipe I like the best so far. Try it out, and then tweek it with whatever goodies you like.
And PLEASE don't give me the whole "well, I don't like beans" bologna. First of all, if you don't like beans, you don't like chili. Second of all, if you refuse to accept my "First of all", then switch out beans for cooked ditalini or elbow pasta and more veggies or something and quit your complaining. You can figure it out. You're a big boy.
Cheesy Factor (1 no cheese, 10 all cheese): well when I eat it, a 10 due to the shredded cheese mountain I put on top
Time Factor (1 shortest, 10 longest): pretty long, but that's what slow cookers are for. I give it a 3-4 on prep time.
Dummy Factor (1 easiest, 10 hardest): 1 (any rookie would have a hard time screwing this up)
Chili
2 lbs ground beef or ground round
1 46oz can tomato juice
1 29oz can tomato sauce
1 15oz can kidney beans
1 15oz can pinto beans
1.5 cups chopped onion
1/4 cup chopped green pepper
1/4 tsp cayenne pepper
1/2 tsp white sugar
1/2 tsp dried oregano
1/2 tsp black pepper
1 tsp salt
1.5 tsp cumin
1/4 cup chili powder
Chopped onions for topping (optional)
Shredded cheddar cheese for topping (optional)
Sour Cream for topping (optional)
Brown meat in skillet. Then put all ingredients above in slow cooker. Set to desired cook time (4, 6, 8 or 10 hours) OR cook on low anywhere from 8-10 hours, or on high from 4-6 hours, stirring occasionally. Top with shredded cheddar cheese, chopped onions, and/or sour cream (optional).
This sh-- is so good!!! And so easy. I mean....brown meat?! That's all you have to do?! C'mon. Don't be a wuss. I like to make it at night, and then cook it on low over-night. Just make sure if you do, that your crock-pot/slow cooker is big enough to not boil over once thing thing gets rockin' (I speak from experience on this one....it's a mess to clean up).
* Disclaimer: should you actually want to make this for a tailgate, make sure to consider 2 things: 1) where are you going to put crock-pot in your car so that it won't spill over while driving? and 2) how are you going to keep it hot at the tailgate? Maybe your tailgates are fancier than mine but we didn't have an outlet. Made for lukewarm to semi-cold chili during the winter tailgates. YUM!
