Have I mentioned lately how much I love fall? Only 27 times? Okay here comes 28. I love chili any time, but especially right around this time of year. Here’s one of my favorite chili recipes.
1 can dark red kidney beans
1 can regular or pink kidney beans
1 lb. ground beef
1 onion, diced
1 tbs. dried onion flakes
3 tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1/4 tsp. onion powder
1/4 tsp. smoked paprika
1/4 tsp. groung cumin
1 jar roasted red peppers, drained and chopped
salt and pepper to taste
Crumble beef into a large pot and cook until just browned. Add onions and cook until onions are soft and beef is cooked through. Drain.
Return beef to pot and add remaining ingredients. Mix thoroughly and let cook until heated through.
This recipe can also be done in the slow cooker. Cook beef and onions on the stovetop and drain. Add beef and onions to the rest of the ingredients and slow cook on High for 3-4 hours or Low for 5-6 hours.
Like all chills, this one is even better the second day. It goes great with Cream Cheese and Green Onion Corn Muffins, which I’ll post tomorrow.