Every couple of months, in Utah at least, there are several grocery stores who have a case lot sale. It is my favorite time to restock my pantry with canned fruit, vegetables, baking supplies, and canned beans! I feel a sense of calm knowing that my family can live on what is stored in our pantry if there were ever the loss of income, natural disaster, or one week where I simply can not get the grocery store…I know you have those weeks! My recipe for Chili con Carne uses many of the ingredients I have on hand. It is simple, flavorful, and the best part is you can make it ahead of time!
Spicy Chili con Carne
- 1 lb ground beef or turkey
- 1 tblsp vegetable/canola oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1-2 jalapeño peppers, chopped with or without seeds
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tblsp chili powder
- 1 tblsp chipotle chili pepper
- 2 14 oz cans diced tomatoes
- 1 15 oz can corn, drained
- 1 14 oz can kidney beans, drained and rinsed
- 1 14 oz can black beans, drained and rinsed
- 1 8 oz can tomato sauce
In a large skillet heat the oil and add the ground meat. Brown the meat then add the onion, bell pepper, jalapeño, and garlic. Good for 2-3 minutes and add the spices. In a crock pot mix the rest of the ingredients. Pour the meat mixture into the beans, corn, and tomato and stir. Cook in the crockpot on low for 6 hours.
Cooks side note: You could put this chili together in a large pot, heat, and serve it immediately if you needed to. If you do throw it together quickly make sure to cook the vegetables for about 7 minutes.
Wal Mart has the best price I have found for Chipotle Chili Pepper and I LOVE this spice! I have used it in numerous recipes to have smoky heat including adding it to mayo for burgers.