Last week I found the following recipe and knew I had to try it. So with Kevin's help, I set about to get it together. I also set out to make cornbread to go with it, but alas, I had no cornmeal. Bah!
However, turns out it's a fantastic recipe. Just the right spice, chili flavor, veggies - yum! I did not even miss the cornbread.
Magpie’s Kitchen Sink Chili, adapted from Country Living, City Style
one can of kidney beans, drained
one can of black beans, drained (I threw in about 3 cups home cooked mixed beans)
one can of crushed tomatoes (I used stewed, mexican style)
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1/2 green pepper (I did a combo of red & green)
1-2 cups of mushrooms
1/2 white onion diced (ended up adding a whole one accidentally)
2 carrots
2 celery (skipped this, I wasn't interested in celery)
3 cloves garlic
4 tablespoons chili powder
2 tablespoons brown sugar (I added this, next time I would add less, or maybe omit)
1/3 cup of ketchup
ground beef or turkey, pre-cooked (skipped it, I didn't feel like it)
Chop everything, throw it together, cook in the oven at 300 for 2-3 hours or for 5-6 hours in the crock pot on high. (I did about 4 hrs in the crockpot)
Once everything has cooked together for a bit, and is soft, take about 1 1/2 cups of the chili, and puree it. Add it back in, and continue to cook it for another 30 minutes or so. This gives it a thicker, tastier base.
Serve with shredded cheese, guacamole, sour cream or nothing on top.
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