Grandma's Chili

{Grandma's Recipe}
Serves 4-5

Ingredients
1 pound ground beef
1 medium red pepper, chopped
1 small onion, chopped
2- 14 1/2 oz cans diced tomatoes (maybe blend)
1- 15 oz can chili beans
1-2 dashes tabasco sauce (opt.)
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon garlic powder
1- 15 oz can tomato sauce
1/2 teaspoon salt
*Adjust spices to taste

Instructions
In dutch oven, brown ground beef; drain. Add red pepper & onion; saute in with drained beef until vegetables start to soften. Add tomatoes, tomato sauce, chili beans, and spices. Stir well. Simmer over low heat for 20-30 minutes. Serve with grated cheddar cheese & sour cream.

Saute the vegetables with the ground beef

Summer over low heat for 20-30 minutes

ta da!

***

I followed the recipe almost exactly; I did use turkey instead of beef and left out the salt. This chili is chunky and pretty tasty. I do not own a dutch oven, so I took care of the meat and vegetables in a saute pan, then transferred everything to a crock pot before adding in the other ingredients. You could also put it it in a large pot and keep it on the stove.

There is a lot left over, so I plan to refrigerate some for lunches and dinners, and freeze the rest. I was recently enlightened to the idea of freezing soup in ziplock bags, so I am planning to try that method out. I'll let you know how that works out.

If you're interested in something a little simpler (and smaller in portions), I will post the "Rush Hour Chili" recipe that I tried a while back. It is quicker and less chili, but not as tasty. If you choose the "Rush Hour Chili" instead, I would highly recommend adding some of the spices from this recipe.

INSTANT POT:
Use the same ingredients, but follow these steps:

• Brown the meat on the "saute" setting.
• Drain the liquid.
• Add the pepper and onion, and saute for a few more minutes. 
• Add the remainder of the ingredients and use the "slow cooker" or "bean/chili" for the remainder of the cooking time:
• Slow Cooker: 2-3 hours
• Bean/Chili: 25 minutes, with a 5-10 minute natural release