Its been cold and rainy lately, which makes it perfect weather for a hearty bowl of chili. The original recipe is by a guy named George Couch and can be found here. I’ve made this chili several times before, sometimes following the recipe, sometimes improvising. Last night, I improvised, using George’s recipe as a base, and here is my version.
I have to warn you, if you can’t handle the heat of spicy foods, you may want to cut down the chili powder or red pepper powder even more. I used 1/8 cup of red pepper powder (half of what the original recipe called for) and it was pretty spicy. It was just right for Hubs and I, but be warned.
This also makes a *huge* pot of chili…about a good 10 servings. Perfect for tail-gate parties or get-togethers. 🙂
Little Bear’s version of Flatlander Chili
1 1/3 lbs lean ground beef
2 15-oz cans of tomato sauce
1 15 oz can of diced, no-salt added can of tomatoes, liquid reserved
2 15 oz cans of red kidney beans, drained and rinsed
1 medium onion, chopped
1 celery rib, diced
1 medium red bell pepper, diced
3 green onions, diced
1/8 c. red pepper powder
2 t. ground cumin
1 1/2 t. garlic powder
1 t. kosher salt
1/2 t. ground black pepper
1/2 t. dried oregano
1/2 t. white sugar
1/8 t. ground cayenne pepper
Heat a large, deep skillet or pot over medium-high heat. Add the ground beef and cook until evenly brown. Drain and crumble the ground beef.
In a small bowl, combine all the spices (red pepper powder, ground cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne pepper). Blend well.
Add all the remaining ingredients (vegetables and spices) to the skillet or pot containing the ground beef. Stir and combine well. Bring to a boil. Reduce heat and let simmer for 1 to 1-1/2 hours, stirring occasionally. Top with more diced green onions or shredded cheese, as desired.