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Grand Slam Chili

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This comes together quickly then simmers on low to meld all the wonderful flavors together.

Ingredients

Scale

Chili Powder Mix

  • 4 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspon majoram 
  • 1 tablespoon golden monkfruit sweetner (or other brown sugar sweetner)
  • 3 tablespoons paprika
  • 1/2 red pepper (not needed if you are using the fresh peppers below)

Mix together and set aside

Onions and Pepper Mixture

  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 large jalepeno chopped (the larger ones have a milder flavor, I grow my own jalepeno peppers)
  • 1 serrano or tobasco pepper chopped (I grow Tobasco peppers so I use that)
  • 3 cloves of garlic crushed

Other ingredients

  • 1 1/2 lb ground beef
  • 1  14.5 oz. can diced tomatoes with chilis
  • 8 oz. can of tomato sauce

Instructions

  1. Brown the ground beef in bacon grease. Crumble as you are browning. Drain and set aside.
  2. In a stewer pan, saute the onion and bell pepper in a little bacon grease over medium high heat until the onions start to turn translucent.
  3. Add the jalepeno, serrano and garlic and saute a minute more
  4. Add tomatoes, tomato sauce and wine (if using)
  5. Stir together until everything is warmed through and almost bubbling
  6. Simmer for 30 – 45 minutes
  7. Add browned ground beef and stir to combine
  8. Bring to a low boil and then simmer for around 10 minutes

Enjoy!

Notes

  • The larger the jalepeno pepper, the milder it will be. Be sure to remove seeds and ribs on both the jalepeno.
  • When working with peppers be sure not to touch your face and wash your hands and utensils throughly when finished. I sometimes use gloves so I’m reminded not to touch my face (been there, done that – not fun).

Find it online: https://cookingwithchristi.com/grand-slam-chili/