As the weather gets cooler, kind of, and various sports are starting up, I felt like making my first chili of the season was appropriate. I’ve tested a few different recipes in the past and this concoction that I made seems to satisfy all the flavor requests, a hint of sweetness, slight spice, and more veggies! That last one is my request. It’s also fantastic if frozen or eaten as leftovers. What’s more, this is a perfect crockpot dish. I just brown the meat the night before and then toss everything into the crockpot before I head to work. When I get home, dinner is done. Perfect! I generally eat mine with a healthy side of tortilla chips, but you could opt for some corn bread, or even have a little over some brown rice or quinoa. This chili is super filling so a little goes a long way, too.
- 1 lb ground beef
- 1/2 onion, chopped
- 2 small green peppers, chopped
- 1 jalapeno, seeded and chopped small
- 8 oz mushrooms, chopped small
- 16.5 oz can baked beans
- 2 15 oz cans tomato sauce
- 1 clove of garlic, minced
- 1/4 tsp ground cayenne
- 1 1/2 tsp cumin
- 1 1/2 tsp Mexican chili powder
- 1/2 tsp paprika
- 1 tsp oregano
- salt and pepper to taste
- Brown meat in heavy stock pan over medium high heat. Once cooked through, add in the onion, green pepper, jalapeno, mushrooms and garlic. Cook until the vegetables are softened, about 8-10 minutes. Add in seasoning, beans and sauce and let simmer for at least an hour.