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Com'in Round the Mountain Chili




Source of Recipe


Internet


List of Ingredients




2 pounds lean ground chuck
2 14½ oz cans diced tomatoes (or one 28 oz can)
2 8 oz cans tomato sauce
3/4~1 cup chopped onion
1/2 of a green bell pepper, seeded and diced
2 cloves fresh garlic, minced
2 Tbsps chili powder*
1 tsp ground cumin
1 tsp coursely ground black pepper
2 tsps salt (more or less to suit your taste)
1 Tbsp sugar
1 cup freshly brewed black coffee


Recipe



Pour tomatoes and tomato sauce in a four quart Crock Pot and set control to high. Chop onion, bell pepper and garlic. Brown the ground chuck and drain in a colander. Here's my secret to non-greasy chili: using several layers of paper towels, press down firmly on the cooked beef and force the grease through the colander. Then add the meat to the tomato sauce mixture in the Crock Pot.

Add all remaining ingredients and stir. Cook for a minimum of 2-3 hours on high or 6-8 hours on low. Stir ocassionally to thoroughly blend flavors. Serves six to eight people, depending on how hungry they are.

This chili re-heats well in the microwave and it may even taste a little better on the second or third day. I serve my chili with plenty of Fritos Corn Chips and freshly grated cheddar cheese. You will notice that there are no beans in this chili; I feel that beans are just "filler" in chili. This chili is good just the way it is. If you add beans, it changes the flavor a little. If you visit a chili cooking contest, you will see a notice that beans in the chili is cause for automatic disqualification. Good chili has no beans.

*Be careful! More than two level tablespoons of chili powder and it will be too hot for most!