Making Chili

I love Chili...all kinds from vegetarian to bean-less to extra meaty!  I love it plain with a side of cornbread or over pasta...top it with some avocado slices and I'm in Chili heaven.  

My recipe collection for Chili has been vastly unorganized and over the years I have used so many variations that I quickly lost track on which one was good and which one was better than good!  The hubby often told me that he liked the one I made last time yet the problem was I never really remembered what I added the "last time" (or the time before that).  

So here goes my creation since I am a Chili-lover!  I can officially say that "I Tried" it and it's pretty awesome!  Check out my personalization notes to make this adaptable to various food lifestyles and your liking.

Ingredients

• 2 pounds ground meat (chicken or beef)
• 1/2 onion (finely diced)
• 1 whole bell pepper (finely diced)
• 1 28-ounce can Muir Glen fire roasted diced tomatoes (pureed)
• 1 can chili beans (with sauce)
• 1 can kidney beans (drained)
• 1 packet of chili seasoning
• 2 tablespoons chili powder 
• Salt/pepper to season the meat

Cooking Instructions

1. Brown ground meat (drain if necessary) - season the meat with salt/pepper
2. Add all remaining ingredients & stir well
3. Set to low & simmer for a minimum of one hour

• Crock-Pot option - cook 4-6 hours on low setting
• Instant-Pot option - cook 12 minutes on manual with a quick release

Personalize It...

If you need to reduce carbohydrates or legumes due to food restrictions (or preference), you can simply eliminate the beans.  Our family follows food restrictions with most recipes and this substitute happens more often in our house than any other.

The story on the pureed tomatoes...in our family two out of three people dislike raw tomatoes (the hubby and the kiddo).  Any time a recipe asks for tomatoes, my immersion blender quickly makes an appearance to puree anything tomato-like!  You are welcome to simply use the diced tomatoes as is...