With the colder weather approaching and football season upon us, why not cook up a delicious chili for your tailgate. When I was growing up, and the snow would pile up, my mom would start a big batch of chili. We would eat it for a couple days, especially if we were snowed in. Although, my recipe is different in taste and texture, it still brings back memories with every bite. Give my chili recipe a try at this weeks tailgate or even for a large crowd during the holidays.
- 2 1/2 lbs Ground Beef (80/20)
- 1 large Yellow onion (chopped)
- 1 large Green pepper (chopped)
- 1 Jalapeño pepper (de-seeded and finely diced)
- 3 Garlic cloves (diced)
- 2 cans Diced tomatoes
- 1 can Mild chili beans
- 1 can Black beans (drained)
- 1 can Dark red kidney beans (drained)
- 1 can Corn (drained)
- 3-4 cups Tomato juice (depending if you want it thicker)
- 1 tbsp Parsley (chopped)
- 2 tsp Garlic powder
- 1/2 tsp Cayenne pepper
- Dash of cinnamon
- 1-2 tbsp Franks hot sauce
- 1 tbsp Chili powder
- S & P to taste
- 1/2 tsp Sugar
- Corn starch (approx. 5 tbsp-optional)
In a large pot, begin cooking down the ground beef on medium heat. After it has started to turn brown, add in the garlic, onion, and peppers. Cook this mixture down for about 5 more minutes. Sprinkle in 3 tbsp of corn starch. This will start the thickening process of the chili. Stir until it is all dissolved.
Add in all the beans, tomatoes, and all remaining spices except the hot sauce and sugar. Stir and then add the tomato juice. Bring the chili to a small boil and then turn the heat to low. Add the hot sauce, sugar, and remaining corn starch (to thicken even more). At this point, you can transfer the chili to a crock pot to continue cooking for 4-6 hours.
About an hour before serving the chili, add in the corn and parsley. Serve with shredded cheddar cheese and/sour cream. As always, enjoy!