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Grand Slam Chili

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This comes together quickly then simmers on low for a few hours to meld all the wonderful flavors together.

Ingredients

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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 teaspoon cayenne pepper (omit if using cayenne puree)

Mix together and set aside

Onions and Pepper Mixture

  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper (I used green)
  • 1 large jalepeno chopped (the larger ones have a milder flavor)
  • 1 serrano pepper chopped
  • 3 cloves of garlic crushed
  • 1 teaspoon cayenne pepper puree (I found this Louisiana made brand at my local grocer – it is also available on Amazon).

Other ingredients

  • 1 1/2 lb ground beef
  • 1  14.5 oz. can diced tomatoes with chili
  • 8 oz. can of tomato sauce
  • 8 oz. (one tomato can full) red wine, optional

 

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. Add browned ground beef and stir to combine
  7. Bring to a low boil then turn the heat to simmer
  8. Cover and simmer for at least 3 hours, stirring occasionally

Enjoy!

Notes

  • The larger the jalepeno pepper, the milder it will be. Be sure to remove seeds and ribs on both the jalepeno and serrano peppers.
  • 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 (beeen there, done that – not fun).

 

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