Wednesday, February 16, 2011

cooking with Gass: Dad's chili!!!!!!!!

I'll admit, this isn't really my Dad's chili. My parents don't write down anything they make, which is one of my biggest motives for making this blog. However, Dad makes the best chili I've ever had. He told me everything he puts in his chili, and I simply took some stuff out and added some of my own ingredients. It's not as great, but I guess you guys would never know :) I love the way chili is so healthy and heart-warming on a chilly day. I do like chicken chili, but I try to eat red meat once a week since I'm still trying to get my iron level to increase. This chili is packed with protein, lycopene, potassium, metabolism boosting peppers, and tons of antioxidants from spices.

1.5 lbs ground beef
1 medium onion
5 cloves garlic
4 tsp chili powder
2 tsp cumin
1 tsp hot pepper
1 tsp black pepper
1 tsp crushed red pepper
1 tsp oregano
1 tsp cayenne pepper
3 cans diced tomatoes (no salt added)
1 can kidney beans (rinsed and drained)
1 anaheim pepper
1 hot cherry pepper
1 cup water
2 T Frank's red hot sauce

Brown the beef, and drain the fat. Add onion and all ingredients through cayenne pepper. Put the mixture into crock pot, on low (or high if you are going to eat it in an hour). Add the rest of the ingredients, stir, and allow to sit until you are ready to eat, at least 1 hour.

How easy is that! No excuses for those of you who say you work all day and have no time to cook. If I go in at 5 AM and won't be home until 4 PM, this kind of thing is my go-to for dinner. Get all the ingredients ready the day before (saute the meat, onions and spices and put in fridge) and throw them together in the crock pot in the morning, turned on low, and run out the door knowing you've got a healthy, hearty dinner ready when the family gets home.


  1. I love it and Logan will especially love this! Thanks for the recipe Angela! I just love a good crock pot recipe. :-)

  2. enjoy it! you might want to add some extra chili powder... i wasn't super great at measuring the spices, but i think i recorded a pretty decent estimate :)