Wednesday, November 11, 2009



As much as I love to cook, its sometimes nice when Brian takes over the cooking for the evening. Even better, when he makes some as fantastic as this chili! I love finding great crockpot and freezer-friendly recipes. This is also one of those foods that gets even better after freezing- something about all those peppers and spices sitting mixed with everything else. It's so flavorful! Because this freezes so well we make a huge double batch of this every time.  The recipe below reflects the double batch.

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2 lbs ground beef or venison
2 red peppers, diced into larger chunks
2 yellow peppers, diced into larger chunks
2 1/2 C frozen corn
1 28 oz. can tomato sauce
1 30 oz. can chili beans
1 medium onion, chopped
2 C canned black beans
3 T. chili powder
Tabasco  to taste
sour cream and cheese to top, if desired

In a large skillet, brown and drain the beef. Chop the peppers and onion. Add these into the crockpot. Add in the rest of the ingredients, aside from the sour cream and cheese, and mix well.

Simmer for 8-10 hours on low. Garnish with sour cream and cheese, serve.

Source: A Brian original

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