Today’s recipe feature is my very own Snowstorm Chili. Ready to keep you and the family warm on a cold, snowy day, this chili is easy to make and delicious. With the magic of your slow cooker, ground beef, kidney beans and just the right amount of seasonings, create a fantastic meal. There’s no razzle dazzle here – you decide the level of heat to add to the dish and you’re ready to go. So the next time it snows, melt the day away with today’s recipe. Healthy and joyous eating!
Snowstorm Chili (Recipe courtesy Fran Parker)
- 2 tbsps. vegetable oil
- 1 large green pepper, cored and diced
- 1 large onion, diced
- 2 lbs. lean ground beef
- 3 large garlic cloves, peeled and minced
- One 16 oz. can of diced tomatoes
- One 6 oz. can of tomato paste
- Three 1 pound/13 oz. cans red kidney beans
- 3 tbsps. chili powder
- ½ tbsp. smoked cumin
- 2 tbsps. sugar
- Salt and pepper – to taste
- Cayenne pepper or jalapeño peppers (cored, seeded and diced) – to taste
Directions:
In a large sauté pan, over medium heat, warm the vegetable oil. Add green pepper and onion; cook for 5 minutes. Add the ground beef and cook until browned. Stir in garlic and cook for 2 minutes. Pour off any fat drippings and place the ingredients into a large slow-cooker. To the slow cooker, add the tomatoes, tomato paste, beans, chili powder, cumin, sugar, salt, pepper and cayenne pepper or jalapeño peppers. Stir until well combined. Set slow cooker to low and allow the chili to cook for 6 or 8 hours. Serving yield – 10 to 12 servings.
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