So, you can't have a month of soups without including chili! Doug has been experimenting with chili for years. In all honesty, I'm pretty picky when it comes to chili, but I always love his. His most recent recipe, though, is definitely my favorite!
1.5 lbs of ground beef (73% worked)
1.5 lbs of ground pork
2 cans of dark red kidney beans
1 red bell pepper
1 can tomato paste
2 cans tomato sauce
1 can Del Monte Zesty Chili Style Peppers/Tomatoes (we've also used fire roasted)
ancho chili powder
1. Coarsely chop the red bell pepper.
2. Heat a large skillet.
3. Put some char to the red bell pepper. Use a little oil but not much.
4. Add ground beef to brown it. About a minute later, add the ground pork.
5. Season what is in the skillet with salt/pepper/white pepper/ancho chili powder
6. After it is browned, transfer with slotted spoon to crock pot. Leave liquid in skillet.
7. Reduce liquid until most of the moisture is gone.
8. Make a roux with cornstarch (gravy base--use appropriate amount to get a pasty residue in skillet)
9. Add both cans of red kidney beans, undrained, to your roux. Stir in.
10. Add can of peppers/tomatoes.
11. Stir in can of tomato paste.
12. Pour this mixture over the crock-potted meat/pepper stuff. Make sure to get everything out of the skillet.
13. Stir in 2 cans of tomato sauce (just 1 if you want it chunky!).
14. Add more seasoning to taste.
15. Let set up in fridge overnight, then use crock pot to heat to eating temperature the next day.