One of my very favorite foods is Chili. Its like a bowl of comfort and I love it all from the fancy restaurant kinds that have been simmering for hours with tons of ingredients all the way down to Wendy’s in a paper cup. This is probably strange for a girl from New England but Chili was one of my father’s specialties. In our family his Chili was famous and it was requested at most family gatherings covered in cheese, buttered bread and tortilla chips on the side please. My brother makes his recipe nearly spot on but I’ve taken it and did some dabbling for my little family’s tastes which is how this recipe was born.
We like it a little thinner, a little spicier and with more beans – 3 kinds to be true. It’s funny how that works with both family and recipes. We take the pieces we love and we add our own spin and it becomes, at once, new and also familiar. We build our own traditions and specialties and the cycle goes on. As I stir the chili I wonder if my kids will remember me the way I remember my dad making chili, stirring the pot and singing along to Credence Clearwater Revival. I hope they do, that they carry on the tradition someday and theirs become both new and also familiar.
It’s cold out there today in New England. This is the perfect end to a frigid day day and I hope you eat it thinking of someone you love.
- 1lb ground beef
- 1 onion, diced
- 1 red pepper, diced
- 5 cloves garlic, minced
- 28 oz Crushed Tomatoes
- 28 oz Tomato Sauce
- 2 cups chicken broth
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can kidney beans, drained
- ½ tablespoon Sambal
- ½ cup taco seasoning (i use the recipe below)
- 1 extra tablespoon chili powder
- 1 tsp worsteshire sauce
- 1 tablespoon Tabasco Chipotle Hot Sauce
- 2 tsp salt
- 2 tsp pepper
- Brown meat and add to the base of a crockpot. Brown vegetables and add to the crockpot.
- Add remaining ingredients and stir well.
- Cook on low 7-8 hours or on high 4-5 hours.
- Taco seasoning: http://allrecipes.com/recipe/46653/taco-seasoning-i/