I love this recipe. (I think I say that on every recipe!) I usually have most of the ingredients on hand, and so today it is in the crockpot! We did this last night with our community group from church and served it Cincinnati Skyline style–over noodles (My pick? Angel hair pasta.) and with lots of great toppings like these:
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- Frito chips
- sour cream
- hot sauce
- diced onions
I used chili beans in sauce from Aldi, so I didn’t drain them because I wanted the flavor and a little spice. If you use regular kidney beans be sure to drain them before adding.
- 1-2 lbs of ground beef, cooked (I only used 1 lb, but 1.5 might be best)
- 1 cup green pepper, finely chopped (I pulled mine out of the freezer!)
- 1 cup onion, finely chopped
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- Dash of garlic powder
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon brown sugar
- 1/4 teaspoon cumin
- Dash parsley (optional)
- Dash Worcestershire and soy sauce
- 1 can diced tomaoes
- 1 can Rotel tomatoes with green chilis
- 15 oz can tomato sauce
- 1 small can tomato paste
- 2 cans kidney beans, drained (or chili beans undrained)
- Mix all ingredients into crockpot .
- Cook on high for 2-3 hours, then low for another 4 hours.
- Serve with angel hair pasta, frito chips, cheese, onions, jalapenos, hot sauce, or whatever you like!
What are your favorite Chili toppings? Leave them in a comment below with a recipe that is your favorite!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.