Best Midwest Chili You'll Ever Eat * No Noodles or Kidney Beans |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 2 |
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Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it-it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!) Ingredients:
1 lb ground beef or 1 lb ground venison or 1 lb ground turkey |
1 large onion, diced |
1/2 green pepper, diced |
3 (15 ounce) cans chili beans, with sauce |
1 (4 ounce) can mushroom pieces |
1 (10 ounce) can tomato soup |
1 quart tomato sauce (or spaghetti sauce) |
1 tablespoon garlic powder |
1 tablespoon parsley |
1 tablespoon basil |
1 tablespoon oregano |
2 -3 tablespoons chili powder |
tortilla chips, whole, crushed or corn chips |
cheddar cheese, grated |
onion, minced |
sour cream |
Directions:
1. Fry ground meat; as it finishes, add the onion and sauté together.
2. While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
3. When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
4. Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
5. Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
6. NOTE: This is actually even BETTER as leftovers!
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