It may have taken me awhile, but one day I realized that chili with beans is not bad, in fact, it's delicious! Growing up I always just thought I didn't like beans, and one late night in college, Rob (my then boyfriend) encouraged me to try his chili at Steak n Shake. I did. And I liked it! And it had beans in it! Who knew?
That's not to say I was an instant Chili-Lover. But after Rob and I got married, I needed some new recipes that I knew he'd like - chili being one of them. Though I now liked chili (with beans - previously I loved the canned chili without beans!), it's not like I craved it. Rob did though. So being the ever loving wife that I am, I asked my mom for her recipe, and made it up one day. Rob loved it and it became a classic cold weather go-to in our house, and eventually I began craving it myself!
You probably won't realize this, but I've previously blogged this recipe. I've probably made it about 50 times since then, and subtly adjusted it a bit here and there. I've also tried numerous other chili recipes, trying to avoid canned chili beans, but nothing, NOTHING has ever been as delicious as this one.
Though I will make this any time of the year, it's now October - and I'm pretty sure that this will be on my menu plan at least every other week for the next 5 months.
Classic Beef Chili
1 1/2 pounds ground beef, browned and drained
15 oz. petite diced tomatoes
15 oz. tomato sauce
40 oz. Brooks Chili Beans (I use the Hot recipe)
1 jalapeno, seeded and diced
1 medium yellow onion, diced
2 Tablespoons Cumin
2 Tablespoons Chili Powder
2 teaspoons-1 tablespoon Paprika
Mix all ingredients and cook either in a slow-cooker or dutch oven until heated through and hot. 8 hours on low or 4 hours on high in a slow-cooker, or several hours on low in a dutch oven.
Serve hot with garnishments of your choice. I like to keep it simple with cheese and crackers.
Source: My Mom's Recipe