Easiest Way to Autumn Yummy My Chili

Zachary Gutierrez

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Easiest Way to Autumn Yummy My Chili Delicious, fresh and tasty.

My Chili. This is the only chili recipe I will make now. I do make some changes which I think makes it even better. This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow.

It is a dump and go kind of chili and uses only one pot to make.

My ultimate chili recipe is simmered with all of the classic ingredients we know and love, plus a few secret seasonings that make this chili extra-memorable and a total crowd fave.

Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days.

You can cook My Chili using 18 ingredients and 2 steps. Here is how you achieve it.

Ingredients of My Chili

You need 1 lb of ground beef.
You need 1 lb of ground johnsonville hot italian sausage.
Prepare 1/2 lb of smoked bacon (cut into small pieces).
You need 8 oz of dark beer (I use Guinness or Guinness Stout).
You need 1 of 28oz can of crushed tomatoes.
You need 1 of 28oz can of diced tomatoes.
It’s 1 of 15oz can of kidney beans (drained and rinsed).
You need 1 of 15oz can of black beans (drained and rinsed).
You need 2 large of white onions (finely chopped).
Prepare 5 clove of of garlic (finely chopped).
You need 1 of red pepper (roasted, peeled, and chopped).
You need 1 of yellow pepper (roasted, peeled, and chopped).
It’s 3 tbsp of of chili powder.
It’s 1 tbsp of of chipolte chili powder.
It’s 1 tbsp of fo ground cumin.
You need 1 tbsp of of smoked paprika.
Prepare 2 tsp of of dried oregano.
It’s 1 of salt and pepper to taste.

Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe.

My husband and I both thought it tasted like Wendy's chili.

And for good reason, this is the best crockpot chili around!

It's incredibly flavorful, it's packed with protein and perfectly hearty, plus it's a dinner everyone can agree on.

My Chili instructions

In large heavy pot, cook the bacon over medium heat until lightly crisp. While bacon is cooking, roast peppers in broiler until blackened. Remove and allow to cool. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, roughly 5 minutes. Stir in the beer and beans and gently mix together, then add the crushed and diced tomatoes (do not drain juice.) Turn the heat down to low and simmer for 2 1/2 hours, stirring occasionally. Add salt and pepper if necessary..
Optional – Garnish with shredded cheddar cheese, crackers, fresh scallions, or a dollop of sour cream – your choice.

My dad and my father-in-law are the gurus in our chili-loving clan.

But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. —Sarah Farmer.

My overzealous, newly blogging self named this the "best" chili, but I know how subjective that is based on the person.

So I'm calling it my best chili, because for me it's perfect…but we all have different tastes.

Like…I'm a bit of a spice wimp, so be sure to jack up the amount of chili powder if you want a lot of kick.