“C’mon, Bob. Chili?” I know. How adventurous can Chili be? It’s so… common. Everyone has a chili recipe or ten they love. I’ve experimented with this delectable favorite on many occasions. I’ve tried different types of chili and each time brings it’s own little adventure. I’ve seen debates about what ingredients are acceptable to consider the dish chili. There’s no shortage of factions out there ready to do battle over their chili identity.

There’s the meat-only group. No beans. Maybe some aromatics. Tomato substance of some kind and lots of chili powder or dried chili peppers. Trust. No. Bean.

Then, of course, the bean lovers. Some like to mix their meat and beans while others choose to go meatless and pack the beans into the pot.

For planetary safety, let’s avoid the hot button issue of “Corn or no corn?” because the passion on both sides is heated enough to melt the Sun.

I like a solid mix of meat, beans and vegetables in my chili. I start of with ground beef (usually). I go for 85% lean since I use olive oil when I brown it. Grass-fed is an excellent option here!

For veggies, I keep it simple. I go with green bell peppers and yellow onions. I usually use fresh garlic but I was out so I went a little heavier on the garlic powder. Substitution is an insanely useful knowledge set to have when you’re cooking. Powders vs. fresh, applesauce for oils. It can make or break a meal.

The best thing about using a slow cooker is you can typically throw a bunch of stuff in, set it, and come back hours later to something delicious!

For chili, I recommend browning your meat and sweating your veggies first to add more to the flavor. You can also deglaze your pan with a little beer or chicken stock to make it that much richer.

Once it’s ready, bowl it up and add your favorite toppings! This was a first for me having corn chips on top. I never thought to, but Meredith heard about it and wanted to give it a go. I definitely liked it.

My usual chili toppings are sour cream, hot sauce, shredded cheddar and green onions.

This chili came out awesome, but I’ve made so many different chili’s that were great. Go out of your comfort zone with this classic comfort food. Try a different meat, or no meat. Try a crazy amount of beans. Find a new pepper you want to try out. Add a beer to it. Install a home security system and throw in some corn with the blinds drawn!

Whatever you do, don’t be afraid to make it your own.

Recipe:
– 1 lb. 85% lean ground beef (Approx.)
– 2 green bell peppers, diced
– 1 large onion, diced
– 2 20 oz. cans of diced tomatoes
– 1 15 oz. can of kidney beans
– 2 Tbsp. Olive Oil, divided
– 2 Tbsp. chili powder
– 2 Tbsp. cumin
– 2 Tbsp. paprika
– 2 Tbsp. garlic powder
– 1 Tbsp. onion powder
– 2 tsp. oregano
– Salt & pepper to taste

NOTE: You can use chili peppers for heat in place of 1 or both of the bell peppers, use different beans, etc. Experiment!

Instructions:

1. In a large skillet on medium, add 1 tbsp. of olive oil. Add ground beef and cook approx. 8 minutes or until brown. Drain excess liquid if desired. Add cooked beef to slow cooker.
2. Add peppers and onions to the same pan you cooked the beef in. Cook for approx. 5 minutes, stirring often. Add cooked vegetables to slow cooker.
3. Add all remaining ingredients to slow cooker. Set slow cooker on high for 3-4 hours or low for 6-8 hours.
4. If chili seems too thick, add water, chicken stock or beer.
5. Serve with your favorite toppings and enjoy!