A mild chili, for those of us who don’t like heartburn. 🙂 I found the recipe for Heat Free Chili on Hallee’s blog, and used that as a foundation for my own version. I know…I can’t resist changing things around. And, yes, I do eat my chili with peanut butter. Yum!!
Heat Free Chili / Makes 3 quarts
1 pound ground beef [I used ground round]
3 cloves garlic, minced
2 28-oz. cans crushed tomatoes
1 28-oz. can tomato sauce
1 15-oz. can pinto beans
1 15-oz. can refried beans
1 T. dry onion flakes [DH is allergic to fresh onions]
4 tsp. ground cumin
1 tsp. chili powder
1 tsp. sugar
red pepper flakes [Optional. Add to taste. I used less than 1/4 tsp…I may leave them out next time.]
1/4 tsp salt
freshly ground black pepper to taste
In a stock pot, brown the ground beef. Drain excess grease and add minced garlic to the beef, cooking for a minute or so.
Add the crushed tomatoes and the tomato sauce. Stir well.
Add the pinto beans and the refried beans. Stir to combine well. If your children won’t eat beans, skip the pinto beans and add 2 cans refried beans. They’ll never know. 🙂
Add the remaining ingredients, stirring well. Heat to boiling. Reduce heat to low and cover. Simmer for 30 minutes or longer to meld flavors.
Serve with crackers, a dollop of creamy peanut butter and a sprinkle of cheddar cheese. Makes a thick and creamy chili. Delicious!