2 lbs. ground chuck, browned & drained
2 large yellow onions, diced
2 large green bell peppers, diced
4 stalks celery, diced
1 Tbsp. Minced garlic
3-4 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. Mexican oregano
1 Tbsp. kosher salt
1 tsp. black pepper
1 tsp. smoked paprika
1 packet beef bouillon
7 bay leaves
1/4 cup dark brown sugar or Splenda blend
2 cans Van Camp's Dark red kidney beans, undrained
2 cans diced tomatoes
1/2 can tomato paste
1 stick salted butter
Combine all ingredients except butter in crockpot. Cover and cook on low 8 hours. Cut butter in pieces and add to chili last 15 minutes of cooking.
1 Tbsp. minced garlic
1 cup grated carrots
1/4 cup finely chopped red roasted peppers (I used jarred)
1 (4 oz.) can chopped green chiles (mild)
1 can navy beans, undrained
1 can red beans, undrained
1 can pinto/northern bean mix, undrained
1 can light red kidney beans, undrained
1 28 oz. petite diced tomatoes
2 heaping Tablespoons tomato paste (about 1/2 of a 6 oz. can)
1 28 oz. can Enchilada sauce (mild) (I used El Pato)
1 cup water
2 heaping Tbsp. ground cumin
3 heaping Tbsp. Mexene Chili Powder
1 heaping Tbsp. Mexican oregano
1 cone piloncillo (or use 1/4 cup dark brown sugar and 2 Tbsp. molasses)
1 oz. unsweetened baking chocolate
1 tsp. fresh ground black pepper
If you desire additional heat...add a couple of diced jalapenos or chipotle peppers in adobe sauce.
And the third one, my daddy's recipe for Sand Crab Chili...don't let the name scare you. There are no sand crabs in the chili...Daddy was from Pensacola, FL and felt it was just a fun name for it!
One more family recipe. My Dad's "Sand Crab Chili"...our hometown: Pensacola, FL
Brown 2 lb. round steak, cut in cubes, coated with seasoned flour...in 3 Tbsp. olive oil
Be sure to start with large stockpot
Add 2 large onions, chopped
2 large green bell peppers, chopped
Saute for 5 minutes.
Add: 3 qts. water
2 (6 oz.) cans tomato paste
3 cans Van Camp's New Orleans Style kidney beans, undrained
1 -2 tsp. garlic powder
1 tsp. ground cumin
1 (1 oz.) jar Mexene chili powder
1 tsp. salt
Bring to boil. Reduce to simmer and cook covered for 1 hour.
Add: 1 Tbsp. apple cider vinegar.
Remove from heat.
Serve cooked white rice, your favorite toppings or with crackers.
Enjoy! I know there are numerous chili recipes out there...these are just a few of my favorites! And, there's always White Chicken Chili...but that's another story! ;)