Recipe: Mom's Chili

Being that it's still ridiculously cold her in Chicago I decided this week that it was high time I got my mom's chili recipe from her and actually made it for us. My mom has been making this chili for us for years and the way she does it is more of a science. It should get made on a day when you're home and can turn off the burned for a few hours, let the favors develop, stir everything, more developing, turn it back on, warm it up, etc. etc. Since I'm more of a last minute throw things together type person that wasn't going to happen the first time around! I decided to give it a whirl in our lovely crock pot. 

Ingredients:

Per pound of Ground beef:
1 can light red kidney beans
Small chopped onion (I didn't use the entire onion cause it was huge)
1/2 green pepper, chopped
1 can of tomato sauce (make sure it's plain and not italian seasoned)
1/2 tsp chili powder
you can sprinkle on some garlic powder, too, if you want

**This is a great double or triple it and freeze part of it type recipe**

1. We decided to make just one batch so first off you brown the ground beef. The tool I'm using is the awesome Mix 'N Chop, seriously it's life changing just ask Kevin! Drain off the grease.

2. Add all your canned items to the crock pot or stockpot. You do NOT need to drain the beans. 

3. Add your veggies and spices. I was smart and chopped up my peppers and onions while I prepped my veggies for the week. This made things super simple Tuesday when I actually made the chili

4. Add beef and stir everything together.

5. Set timer on crock pot for about 6 and a half hours. I didn't realize this when I set the timer but my crock pot turns on the warmer after that point. This was really nice, it did help to meld the flavors but I think if I had been able to turn off the heat for a while like my mom does it would have been even better!

6. Enjoy with your favorite toppings (mine are cheese and a lot of Fritos) or put on top of pasta.