There is nothing in the world that speaks the start of fall to me than a big bowl of chili. I don't make chili in the summer and look forward to the minute that a bit of chill is in the air for chili. You can always tell when everyone is making chili early in the season. It will normally be mid September and the store will (what feels like) immediately be sold out of all the chili powder and oyster crackers!
I am in love with this chili recipe and I know everyone makes it different, but this is my way. I have worked many years getting it perfect for Ron and I. It is spicy, but not a I-need-to drink-a-gallon-of-water spicy. I like to use a bit of greenery in mine with peppers and celery. I know that this is a little bit different, but I like the flavor and texture that it gives to the chili. I also use two different size diced tomatoes in my recipe because I think it give needed texture, but not gigantic chunks of tomatoes that need to be broken with a spoon. I am pretty heavy handed with the chili powder, but (in my opinion) there is nothing worse than flavorless chili. I also love a good amount of cumin and garlic in my recipe. In our house, we normally serve noodles with chili, but sometimes with out. If I had to pick, I think I would say that noodles are my preference. It seems to be a regional thing. We also serve our chili with a good amount of freshly grated sharp cheddar, sour cream and crunchy oyster crackers. Just writing this makes me hungry..... This is also one of our family's go to recipes when we are cheering on the Packers on Sunday afternoon!
I have linked this post up to her page and would love if you could go visit and vote for me by clicking on my recipe.
The temperature is slowly lowering in Wisconsin and I am excited to dig into a spicy bowl of this chili for lunch today!
3 1/2 - 4 lbs ground beef
2 large jalapenos, diced
1 large green pepper, diced
1 large white onion, diced
2 cloves garlic, minced
4-5 stalks of celery, chopped
2/3 cup chili powder
2 Tbl garlic powder
1 Tbl onion powder
1 Tbl cumin
1 tsp black pepper
1 Tbl salt
2 (14.5 oz) cans chili beans (I use medium heat)
1 (28 oz) can petite diced tomatoes + 1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can diced tomatoes
28 oz tomato sauce
28 oz can crushed tomatoes
Grated sharp cheddar
In a large pot, break apart ground beef and brown. When meat is almost browned, add peppers, onions, celery and garlic. When meat is cooked and veggies are slightly tender add chili powder, garlic powder, cumin, pepper and salt. Mix thoroughly to get all the spiced into the meat/ veggies.
Add beans to chili meat and stir. Add diced tomatoes and petite diced tomatoes and stir. Add tomato sauce and crushed tomatoes and (you guessed it) stir.
Cover and cook on low for about 4-5 hours stirring every 15 minutes. Add additional salt and pepper if needed. Serve over noodles or without noodles (however you like it). Top with cheese, sour cream and crackers.