Chili

I was able to make my chili on Super Bowl Sunday as planned, and I paid attention to how much of what ingredients I used. This recipe originally came from my friend and client Elle G. (I'm not putting her full name until I check with her, some people like to remain anonymous.) I have drastically changed the recipe, so I really can't even call it hers, but she got me to the starting line. Actually, I have to credit Elle and her Mom, Gina for getting me back into cooking. In college I cooked a lot for my roommates, but somewhere along the line I got out of practice. When I first started dating Jon, Elle and Gina kept telling me that the way to a man's heart is through his stomach. Well, I laughed that off for a while, until Elle gave me a few of her recipe's. I made them for Jon and they were a hit. The rest is history. I love to cook for Jon, and he loves my cooking. I get a great sense of satisfaction when I make him a meal that he so enjoys and appreciates.

If you've tried making any of my recipes, you have realized I make quality and quantity. In today's busy world I find it best to make a bunch of food and freeze it for later use. If that does not appeal to you, then you may want to cut this recipe in half. This recipe makes roughly around 15 cups of chili. You may use any type of ground meat, but of course, I have chosen to use ground chicken.

*This recipe will be changing. After discussing chili recipes with my client Frank, I will be adding some different ingredients to my chili the next time I make it.

INGREDIENTS:
1 1/4 Lbs of Ground Chicken
1 Tablespoon Olive Oil
1 Onion, diced
1 Yellow Pepper, diced
1 Red Pepper, diced
1 Orange Pepper, diced
4 Tablespoons Chili Powder
Salt and Pepper
4 (15oz)cans of Tomato Sauce
2 cans of Water
1 can Red Kidney Beans, drained and rinsed
1 can Cannellini Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can of Chick Peas (Garbanzo Beans), drained and rinsed
1 can of Whole Corn Kernels, drained and rinsed
2 dashes Red Pepper Flakes (only if you like it hot)
2 dashes of Cayenne Pepper (only if you like it hot)

DIRECTIONS:

Heat oil in a large skillet and brown the ground meat until it's no longer pink. Add chili powder and salt and pepper to taste. Add onion and bell peppers and saute until they soften a bit, approximately 5 minutes. Pour all ingredients into a crock pot, add a few dashes of cayenne pepper and red pepper flakes if you like your chili hot. Cook on low for 3 hours. Serve with my healthy corn bread recipe that precedes this recipe.

ENJOY!!