035: kendra's chili

so i know i've been mia from the blog, but i promise i have been busy in my kitchen!  here's one of my favorites, especially as the weather begins to get chilly (haha, get it?).  i know you midwesterners are expecting your first snowfall tomorrow, so here's a recipe to snuggle down with on those cold winter nights :o)

equipment:
frying pan
can opener
crockpot or dutch oven with lid


ingredients:
2 T. olive oil
1 - 1 1/2 lb. ground beef
1/2 c. corn (or 1 can--i used the southwest mix canned whole kernel corn)
1/2 c. red pepper, chopped
1/2 an onion (i used red), chopped
2 t. minced garlic
1 t. chili powder
1 t. dried cilantro
1 T. worcestershire sauce
3/4 t. salt
1 14.5 oz. can whole tomatoes
1 16 oz. can chili beans
1/4 c. chipotle tobasco sauce
1 12 oz. can tomato paste
4-6 oz. water


steps:
1.)  cook ground beef in oil and add in corn, red pepper, onion, garlic, chili powder, cilantro, worcestershire, and salt when almost done.  cook until beef is done and onions are transparent.

2.) while the beef mixture is cooking, cut the canned whole tomatoes into bite-sized pieces. Add the beef mixture, tomatoes (without the remaining juice), chili beans (with all remaining sauce), chipotle tobasco sauce, tomato paste and water into a crockpot or dutch oven.  cover and cook on low or simmer for about 8 hours


time:  20-30 minutes prep, 8 hours to let it simmaaaahh
difficulty: 1.5 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2◊ (4.5 out of 5 stars)
suggestions for variation: serve it with sour cream and/or cheese.  try eating it with tortilla chips or nachos instead of a spoon.


stay warm and enjoy!
-kl