Homestyle chili

This is a chili recipe that came from a cookbook a long time ago, but it got modified over time; for example, I like to increase the amount of cinnamon by a lot, a tablespoon at least, but it depends on your tastes. You can use either a red or green pepper instead of half of each, but it’s not as colourful. I usually make a double recipe and then freeze batches for later. This chili also freezes and reheats afterwards well.

Ingredients

• 700 grams extra lean ground beef
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 onion, chopped
• 4 tbsp chili powder
• 2 cloves garlic, minced
• 2 10oz. cans condensed tomato soup
• 1 12 oz. can niblets corn
• 1 15 oz. can kidney beans, undrained
• 1 tbsp vinegar
• 1/2 tsp ground cinnamon
• 1 cup of water

In a large pot or wok, brown the beef, drain off the fat. Add the peppers, onion, chili powder, and garlic. You can cook the veggies a little this way if you like them more tender, or continue with the next step immediately if you like them more firm. Add the soup, undrained kidney beans, vinegar, cinnamon, and water. Please note that the water is just to get it a little runnier, so you can actually mix it up and bring it all to a boil. I seemed to need about a cup, but it varies sometimes. Heat to boiling, then reduce heat to low. Cook 15 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheddar cheese, if desired.

This chili also works great for burritos and makes enough for 6 with a little leftover.


Thanks for another amazing food recipe from Mr. T! If you have any great recipes you'd love to share, send them my way at mizzjblog at gmail.com

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