My husband had his Sunday School class over last Friday and we had a chili night. We had 4 pots of chili and all the trimmings. I was signed up for chili and I was really nervous because I hadn’t ever made it before (from scratch). I do like I always do….when in doubt, go to Paula Deen! You can never go wrong with one of her recipes! So, that’s what I did. I made her Spicy Chili. I wish I could tell you how good this tasted, but by the time I got around to getting some…..it was already gone!!
My 6 qt. crock pot was completely empty! That’s what I get for standing around and talking too long, I guess! My pot of chili was known as the one that had some ‘kick‘ to it : ) And from the way people talked, it had A LOT of kick to it, but it must have been good ’cause there sure wasn’t any left!
Paula Deen’s Spicy Chili
Printable Version: Paula Deen’s Spicy Chili
- 1 pound lean ground chuck
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh ground black pepper
- 2 (15-ounce) cans ranch-style beans
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can niblet corn, drained
- 1 (10-ounce) can Ro-tel
In a dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
Stir in beans, tomato sauce, corn, and ro-tel. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
**I doubled the recipe, omitted the bell pepper and corn, and put mine in a crock pot on low for a couple of hours on low. All turned out great (from what I hear : )