EZ Chili
I call this a dump chili because there is very little involved but dumping purchased ingredients in a pot. It's perfect for the beginning cook or if you just don't have a lot of time
Shopping List
you will need a couple of pounds of ground meat of choice, I'm using ground beef
1 onion
chopped garlic or 3 garlic cloves (not shown)
1 jar of salsa
1 small jar of tomato sauce
1 package of chili seasoning
1 bag of diced bell peppers ( use fresh if you have them)
tortilla chips
hot peppers of choice ( I'm using habaneros.. be careful when handling any hot peppers)
1 onion
chopped garlic or 3 garlic cloves (not shown)
1 jar of salsa
1 small jar of tomato sauce
1 package of chili seasoning
1 bag of diced bell peppers ( use fresh if you have them)
tortilla chips
hot peppers of choice ( I'm using habaneros.. be careful when handling any hot peppers)
Getting Started
I like a rustic chop to the peppers and onions in chili so I chunked the onion into large pieces, added the onion, ground meat, chili seasoning and green peppers to a frying pan.
seasoning packets usually say to add after the meat is cooked and drained and want you to add water, I prefer to cook the seasoning into the meat, the meat and veggies will give off enough moisture that you usually don't need to add water.
cook the mixture over medium high heat until the meat has lost its pink color then strain any grease and pour into a crockpot (if you don't have a crockpot GET ONE but you can cook this completely in a large skillet, just turn the heat way down)
seasoning packets usually say to add after the meat is cooked and drained and want you to add water, I prefer to cook the seasoning into the meat, the meat and veggies will give off enough moisture that you usually don't need to add water.
cook the mixture over medium high heat until the meat has lost its pink color then strain any grease and pour into a crockpot (if you don't have a crockpot GET ONE but you can cook this completely in a large skillet, just turn the heat way down)
DUMP IT
Add the meat mix to the crockpot (or deep frying pan, large pot or dutch oven) and pour in the salsa, the tomato sauce, your hot peppers of choice (a handful of habaneros in this case) and the crumbled tortilla chips (the chips will help thicken the chili) allow to simmer for at least an hour, 3-4 is better and even better is to let the chili rest in the refrigerator overnight and reheat on low before serving
DONE
OK, my chili is resting in the refrigerator.
When I go to serve it, I'll have a bowl of shredded cheddar cheese, some chopped tomatoes, sour cream, chopped red onions, cheese-it crackers , hard rolls with butter and chunks of chocolate bar. YES CHOCOLATE ! The habaneros make this a fiery chili, the chocolate helps to relieve the heat and it adds a unique taste to the chili as well.
When I go to serve it, I'll have a bowl of shredded cheddar cheese, some chopped tomatoes, sour cream, chopped red onions, cheese-it crackers , hard rolls with butter and chunks of chocolate bar. YES CHOCOLATE ! The habaneros make this a fiery chili, the chocolate helps to relieve the heat and it adds a unique taste to the chili as well.