Kim's Homemade Chili

Yesterday was one of those lovely, crisp, cool, early fall days. And once the temperature starts to drop I start thinking of comfort foods ~ namely: chili, taco soup, stews and the like. So, on my Facebook, I wrote "Feels like a chili cookin' kinda day. :-P Hmmm...I might have to blog my recipe tomorrow."

Soooo . . . as promised . . . here's my chili recipe.

Just a little background before we begin: This recipe came from an assignment in my 10th grade Home-Ec class. The assignment was to make up a recipe for a common entrée & "tweak" it. Here is my recipe with a few little changes that fit how I cook today (like sea salt/Read Salt, my own seasonings, etc.) My family loves this chili.

This recipe can easily be adapted for crock pot cooking.

 You will need:

~1 lb. ground beef or chuck (I use chuck)
~1/2 c. diced sweet onion
~1/4 c. diced green pepper
~1/4 or 1/2 diced garlic clove OR 2 ts. garlic granules
~1 can seasoned crushed tomatoes
~2 TB cilantro (*optional* ~ I'm a cilantro hog, I put it in anything I can :-P )
~1 can red kidney beans
~1/2 or 1 ts. chili powder OR 1 TB Kim's Taco Seasoning (works just as well in chili)
~1 ts. sea salt OR Real Salt
~1 ts. oregano
~1 bottle of Heinz Chili Sauce 
~Grated Colby-Jack Cheese

** and here's the "tweak"**

~1 can Del Monte Seasoned Zucchini

Directions:

1) In a Dutch Oven or deep cooking pot, brown ground beef/chuck, onion, pepper & garlic. When it is browned all the way through, add the chili powder OR my taco seasoning. 
2) Do not drain.
3) Add all other ingredients (EXCEPT cheese). **NOTE** This is a thicker, "stewier" chili, if you like a "soupier" chili then add another cup of water.
4) Cover & simmer for 45 minutes; stirring occasionally.
5) Serve a hearty portion in a bowl, sprinkle grated cheese on top & serve with my sweet cornbread.

**This is a great recipe for the camp fire**

Blessings from Ohio . . . Kim<><