I used to hate cooking. I really did. Since getting married, for some reason I love it! It would be a lot easier if my dear sweet husband wasn't such a picky eater. He complains about everything. Drives me batty! He's sleeping right now (he works overnights, but tonight he is off), and dinner is cooking and should be ready by the time he wakes up! I love chili. And spicy foods. So I figured I would share my chili making with you!
This is an adapted recipe from the Celiac Sprue Association website. I however, did not make this batch gluten free, as I didn't have gluten free tomato sauce in the house! Gluten Free tomato sauce is super easy to find if you need to use it :)
1 lb ground beef
1/3 cup milk
1 medium onion (I used a white one), chopped
1 14.5 oz can tomato sauce
1 16 oz. can of kidney beans
1 T. chili powder
That above ^ is the recipe directly from the website linked above. The following are what I add to my chili.
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
I like my food to be colorful, I'm sure just using one kind of pepper would be delish too!
1 can diced green chiles
1 teaspoon minced garlic
1 T. crushed red pepper
1 or 2 green zucchini
This time, I added some frozen corn into the mix. And I always double or triple the amount of chili powder used.
(See how colorful? Fun!!)
-Saute onion and ground beef in a large skillet until browned.
-Drain the excess oil
-Add the remaining ingredients (I usually put the remaining ingredients in a large pot and then move the meat and onions into it. With all the added ingredients, it's a bit much for any skillet!)
-Simmer 45 minutes to 1 hour