Hearty Chili with Vegetables

This chili recipe is my fathers, he has passed it onto me and now I am passing it onto you – secrets and all!

     Dad’s Chili:

     1lb Lean Ground Beef

     1 16oz Jar Salsa
     1 Onion
     1 Bell Pepper

     1 Can Diced Tomatoes

     1 Can Kidney Beans

     1 Sm. Can Mushrooms

     3 Cans Tomato Sauce

     1tsp Cayenne Pepper

     1-2 TB Chili Powder

     1TB Liquid Hickory 

            Smoke

     2TB Minced Cherry Peppers

Brown the Beef (you can also use a pound of ground turkey) in a large sauce pot, drain the meat and return to the pot.  I like to add the seasonings to the meat first, and then add vegetables, tomatoes and beans ending with the tomato sauce after the veggies and meat have had a chance to get warm.  Bring the chili up to a boil and reduce down to a low simmer.  Let cook for at least 2-3 hours on a low simmer until the vegetables get soft, stirring occasionally.  This can also be made in a crock pot, you first need to brown and drain the meat, then place in the crock with the remainder of the ingredients and cook on low for 5 hours until veggies are soft, stirring occasionally.

This chili freezes very well and only gets better with time.  If you are not a very big fan of spicy I suggest leaving out the Minced Cherry Peppers, and only using 1TB of Chili Powder.  You can always add more later to meet your tastes.

I like to eat my chili with a little bit of sharp cheddar cheese and a dollop of sour cream, but you may dress yours up however you would like it!