I am so sorry! I apologize profusely for my extended absence. I could bore you with the thousand reasons that kept me away, but they really don't matter. I'm back and I hope you can forgive me for leaving!!!
I have already posted my favorite recipe for chili, but this recipe is great when you don't feel like having beans or have run out of Beano. :) It's also low carb, if that's something that interests you (if not, try substituting beer for the water). Though I prefer my other recipe with lots of beans, it's fun to change it up sometimes. Even favorite recipes can get boring if you make them too often.
You will need:
2 lbs lean ground beef
1 lbs lean beef for stew
4 cups water
1 green pepper
1 can mild (or medium or hot) diced tomatoes with green chilies
1 small can tomato paste
1 tsp cinnamon
2 tsp chopped garlic
2 bay leaves
2 tsp Worcestershire sauce
1 tsp salt (more to taste)
1 tsp red pepper (optional)
1/4 cup ketchup (optional--I used low sugar ketchup)
ground cumin to taste
chili powder to taste
I like to add a little oil to my pot before browning meat. You can leave out this step if you like.
Add meats, chopped green pepper, onion (any kind--I used a red onion because that's what I had in the veggie drawer), and garlic to large pot. Brown on medium high heat.
As the meat begins to brown sprinkle about the salt, 2 tsp of chili powder and 1 tsp of cumin on top and continue to brown.
When all traces of pink are gone, add the water, can of tomatoes and chilies, the tomato paste, cinnamon, Worcestershire sauce, ketchup, and red pepper (if you choose to use it). Give it a couple of shakes more of chili powder, too.
Mix it all together and then drop in the bay leaves.
Boil on medium low heat for three hours, tasting periodically and adding more cumin and chili powder as needed. I added probably another tsp of cumin and 2 tsp of chili powder total. Taste for salt content, too. Taste, taste, taste!
After three hours the stew meat will be falling apart tender and you can turn down the chili to a simmer until you are ready to eat it.
Serve it with some cornbread!
my recipe card: