This chili has quickly become a family favourite recipe. You can use up any ground red meat you have in your freezer stash from hunting (or grab beef at the grocer, I won't tell!).
12cupscrushed tomatoesyou can also blend up diced tomatoes in their juice
3canscans baked beans with porkaka 6 cups or 3 pint jars (see notes for sub)
3cansblack beans or kidney beansaka 6 cups or 3 pint jars
3tablespoonssmoked paprika
3tablespoonschili powder
3tablespoonsdried tarragon or oregano
3tablespoonscumin seeds OR 2 tablespoon ground cumin
1tablespoonsalt
Instructions
In a 3+ gallon capacity heavy bottom pot, saute the onions in the fat/oil over medium heat until they start to brown a little. Add bell peppers, celery and garlic, saute another few minutes, then add the meat. Cook, stirring every few minutes, until the meat is starting to brown but not all the way cooked.
Add in the rest of the ingredients, bring to a simmer, and then turn down to medium/low heat and simmer just barely bubbling for 2-3 hours. If you simmer too hard or don't have a heavy bottom pot, chili loves to burn. If you think its too thin, add some tomato paste. Too thick? Add some water to thin it out. Taste for salt, and heat, adding some hot pepper flakes if you like spicy chili.
In our house, we serve chili with butter bread/buns or cheese broiled on bread…we’re not into toppings, but feel free to do it up however you’d like with sour cream, shredded cheese, etc.
Scoop leftovers into freezer safe containers, cool with lid cracked then seal, label and freeze.
Notes
If I didn’t have any baked beans on hand, I would add 3 cans/6 cups cooked navy/small white beans, and then based on a shortened version of my baked beans recipe I would add the following; 3 tablespoon maple syrup, 3 tablespoon apple cider vinegar, 3 tablespoon tomato, and 3 cups water.