The season of Sunday afternoon chili has begun! Nothing makes me more excited than hanging out on Sunday, watching football, and smelling chili cooking in the crock pot all afternoon.
I am pretty sure that I have rarely made chili the same way twice, but the fam loved this chili so much, I had to write down the recipe before I forgot it.
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| Cayenne Peppers |
Ingredients:
1 large banana pepper, chopped
1 large green pepper, chopped
2 small cayenne peppers, chopped
1 large red onion, chopped
4 or 5 cloves garlic, chopped
1 ear corn, kernels cut off
A bunch of garlic chives, chopped
1 pound ground beef or sausage
1 can diced tomatoes
2 cans pinto beans, drained
3 tablespoons chili seasoning
**(I have been loving Penzey’s Chili 3000!)
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| Almost ready for the crock pot |
Directions:
Crumble the sausage and let it brown in a heavy bottomed pan.
Add the onion, chili peppers, garlic, and corn. Stir well to combine.
Put the meat and veggies into your crock pot. Add the diced tomatoes, pinto beans, garlic chives, and chili seasoning.
Let it cook on low for about 5 or 6 hours.
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| Garlic Chives |
Serve with tortilla chips and your favorite toppings. I chopped up some fresh scallions, extra cayenne peppers and garlic chives to add some kick! My husband loves sour cream on his so we put a little bit of that out as well.
The Local Ingredient List:
Crumbled Sausage from C-Saw Hill Farm
Red Onion and Garlic from Greene Family Farm
Non-GMO Corn, Cayenne Peppers from Charlene’s Garden
Green Bell Peppers and Banana Peppers from my garden…
Garlic chives … hmmm… not sure! But they are fantastic!
