Bryan's Award Winning Chili

This is one of the first things I ever posted on the internet, way back in June of 1998 on my worldnet.att.net home page.

1 lb package ground beef (turkey works well with this recipe too!)
1 package chili seasoning
4 cans stewed tomatoes (I cheat with 2 mexican style, 2 chili style, DelMonte’s)
2 cans large red kidney beans
2 cans pinto beans
4 bell peppers (2 green, 1 yellow, 1 red – or one package of frozen “chinese vegetables” works well too!)
1 softball size spanish onion (yellow will do)
up to 4 jalapeno peppers (with kids I use 0, and garnish as necessary)
chili powder, cumin, cayenne pepper
Optional: 1 can of beer (I recommend a light, fairly bland beer, like Natural Light)

Open the cans of tomatoes and dump them in the pot.
Rinse beans well, then drain and add to pot.
Dice 1/2 of the jalapenos and toss them in as well. Leave out the seeds, and trim out the “seams” for a milder flavor
Chop the onion and bell peppers into chunks
Add 1/2 of the veggies in the crock pot on low

Start browning the meat in the frying pan
Chop (not too small) onion, bell peppers, and the rest of the jalapenos
When about 3/4 of the meat is lightly browned, dust with chili powder and cumin -
about a tbsp. of each, but at least enough to lightly cover all the meat
When completely browned, add the vegetables, and dust with chili powder, cumin, and cayenne to taste
Simmer until the vegetables are pretty much limp (about 5-10 minutes)
Mix in the package of chili seasoning (DON’T add water)
Stir until the meat and vegetables are pretty well coated
Cook for another 5 minutes on low, stirring continuously

Add the contents of the frying pan to the crock pot and cook on low at least 2, but no more than 12 hours, stirring occasionally

As with most chili, this is extra good reheated after a night in the fridge. Don’t ask me why.

BBEOJ