Success: Jim's Chili

Wednesday, January 8, 2014

Jim's Kitchen Sink Chili

We've made this adaptation of chili a few times now, with variations on the below recipe (less meat, 1/2 chicken meat, different assortments of veggies, etc. etc.). It always comes out tasty, and is perfect for feeding a crowd, like at the annual cohort dinner party.

Is that Fritos in my chili? Why yes, the best bread a grad student stipend can buy!

Jim's Kitchen Sink Chili
- 1 15oz can black beans, drained
- 1 28oz can diced tomatoes, not drained
- 1 zucchini, diced
- 1 green bell pepper, sliced
- 5 sweet red peppers (or 2 red bell peppers), sliced
- 1/2 sweet onion, sliced
- 3 cloves of fresh garlic, minced
- 2 lbs ground beef (or chuck roast)
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp finely ground espresso beans
- 1/4 tsp black pepper
- 1 tsp kosher salt
- shredded cheese (garnish)

  1. Brown meat in oiled skillet.
  2. Slice & seed the peppers, slice the onions, place everything in a food processor, and mince.
  3. Drain the beans, dice the zucchini, and mince the garlic.
  4. Throw everything into a Crock Pot, including tomatoes with juices, and stir.
  5. Crock it for 8 hours (on low). 6 hours also works. We've had success with 4 hours on high, as well.
  6. Serve with shredded cheese on top.

Jim's Kitchen Sink Chili
Jim's Kitchen Sink Chili


missris said...

Being from Texas and all, Fritos in chili is kind of a requirement.

Anonymous said...

This is the second mention of chili in the last five minutes or so. Kind of wondering if it's a sign

Stephanie said...

Oh my word, this sounds amazing! Chili is one of my favorites...I might have to try a new recipe!

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