First, be sure you've got the game on, of course. This is my view from our kitchen:
Then put your meat in a large saute pan with no more than a tablespoon of extra virgin olive oil or organic coconut oil, letting it get good and browned. I used one pound of ground turkey instead of beef to change it up a little and give us a slightly healthier, calorie-smart meal.
While the meat cooks, set out all your ingredient to add to the chili so it's easy to dump everything in:
two cans red kidney beans
one can pinto beans
28 oz. can of crushed tomatoes
two cans of diced tomatoes (one was Rotel with cilantro and lime, the other diced fire roasted tomatoes with garlic)
few dashes of Worcestershire
few dashes of Cholula hot sauce
a sprinkling of dried red chili pepper flakes (add more if you want it spicier)
1 teaspoon of dried cilantro (again, add more if you want more heat)
1 teaspoon garlic powder
2 tablespoon chili powder
1 teaspoon Lawry's seasoning salt
salt & pepper to taste
Next, dice up a white or sweet onion and toss it in the pan with a teaspoon or two of EVOO. Be sure to gently scrape the bottom of the pan to get all the leftover flavor from the meat. (You can also add a diced bell pepper if desired.)
Then combine everything—meat, onions, spices, tomatoes and beans—into a large pot or slow cooker. If you're going the stovetop route, cook on medium high; and for the slow cooker, cook it on the high setting.
Let the chili simmer away for 2-3 hours, then serve in large bowls topped with shredded cheese and a side of your favorite crackers. While dinner cooks, don't forget to set the table!
Happy Sunday, y'all!