By Kevin Williams
Here in the Midwestern United States the blustery breezes of November are about to arrive and that means early darkness, chilling cold, and what better to remedy that than a thick chili bubbling on the stove. My parents were in search of a chili recipe to add some warmth to the take the edge off the chill.
My parents give the recipe a hearty thumbs up which offers a thick brew of beans, hamburger,and plenty of other delicious tastes.
Now, here is this amazing recipe!
Hearty German Mennonite Winter Chili
1 lb. ground beef (I prefer grassfed, organic beef)
1 medium sized yellow onion, chopped
1 red bell pepper
1 ½ Tbsp. chili powder
2 garlic cloves, diced
1 tsp. salt
1 Tbsp. sugar
1 can diced tomatoes, not drained
1 can pinto beans, drained
1 Tbsp. olive oil
In a heavy pot brown ground beef in the oil until fully cooked, then drain off any unwanted fat. dd garlic, chili powder, salt, sugar, tomatoes and beans and stir well. Bring to a boil, cover the pot and lower heat to a simmer.
Cook for at least an hour. This recipe can be made in a slow cooker if you brown the meat first on the stove top. Check the seasoning before you serve.
SWEET MUSTARD AMISH CHILI
One pound of ground beef
2 tablespoons of mustard
1 /2 cup brown sugar
1 medium onion
1 pint (2 cups) tomato juice
2 cans kidney beans
1 tablespoon chili powder
Combine all of these in a big pot and simmer for an hour over medium heat.
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