2 lbs. stew beef

2 red bell peppers

2 green bell peppers

3 brown and red onions (we aren’t big onion fans so I only used one of each and minced them)

Fresh Garlic, to your liking, minced…I used 3-4 cloves

2 large cans kidney beans (I use 3-4 15oz. cans), drained

2 large can pinto beans (I use 3-4 15 oz. cans), drained

2 large cans chili beans with no meat, (I use 4 15 oz. cans) DO NOT drain

2 large cans stewed tomatoes

Carroll Shelby’s Chili seasoning kit (found at my grocery store in the canned aisle on the top shelf, in a brown bag)

Lawreys Seasoning Salt

Salt and Pepper

Flour

Oil

Brown ground beef and season. Lightly coat stew meat with flour and brown in a different pan in oil. Add onions, bell peppers and garlic to ground beef and cook in another pan. Drain the grease and combine meat in a very large stock pot. Drain all the juice from beans and tomatoes, expect chili beans. Add kidney, pinto, and chili beans to chili. Also add the stewed tomatoes as well. Add everything expect the chili powder from Carroll Shelbys chili kit. Add chili powder according to taste. Put on a simmer and stir well for 2-3 hours (until chili comes to a boil, and everything is hot).

The masa flour thickens it up, so add a little at a time until you get your desired thickness. Also….the chili powder, add depending on how hot you want it. I got a baby over here who thinks ketchup is too hot (cough cough, dre), so I go easy on this for him.

Top with cheese or sour cream, or dig in with some fritos (our fav way), or enjoy with some corn bread!!!

Brown ground beef, add to slow cooker.
Sauté onions and garlic and then add to slow cooker. Add remaining ingredients and mix well. Cook on low as long as possible.

Sometimes, I will add 2 bell peppers & 1 zucchini as well to give us some veggies with it. You can sauté them with the onions & garlic or add them to cook in the crock. If you just add them to the crock, they will retain some of their crisp, so it depends on how you like them. Other times, we’ll be chili purists and not add the veggies.

* I use Bebere (an Ethiopian spice) instead of jalapeno. The feta really sets it off and even my kids ate it!

5:29 In a large soup pot, heat the oil. Cook the onion, carrot and garlic until soft. Mix in the cumin and half the jalapeno. Add the beans, tomatoes with juice and broth. Bring to a boil, then cover and simmer for about 15 minutes. (24 min)

5:53 Puree half of bean mixture in a blender until smooth and return to the pot. Simmer a little more until slightly thickened. Season to taste by adding a little salt, pepper and jalapeno at a time, tasting frequently so you aren’t surprised. Ladle into bowls and garnish with cilantro, scallions and feta. (7 min)

Total Time: 31 minutes