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Chili Hater’s Chili

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Chili Hater's Chili
Chili Hater’s Chili

 

Much like the dreaded meatloaf, I was never a lover of chili.  My late husband used to beg me to make this for him, and I just could never bring myself to do it.  Fortunately, a neighbor satisfied his chili lust by sending over a doggie bag of hers whenever she made it.
A couple of years ago, I had chili on the brain, for some odd reason, so I decided to try this again.  I pinpointed my dislike for the dish–cumin.  I’m not a fan of this spice at all.  I was reviewing a cookbook for slow cookers and found a recipe that did NOT include this, so I gave it a go.
The results were surprising.  I ate 3 servings.  I offered the leftovers to Lori W. when she dropped by.  She was another “chili hater,” but said she’d give it to her husband for lunch because he liked it.
I might add she called me the next day to tell me that her hubby didn’t get a single bite because SHE ate it all.  Another convert!
Anyway, here it is, and it’s an excellent dish to make ahead for the Super Bowl.  Leave it in the crockpot on warm and let the football fans help themselves.
You can cut the chili peppers down or out if you want.  This particular recipe has a bit of heat to it…not much but some.
Chili Hater's Chili
 
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Author:
Serves: 6
Ingredients
  • 1 lb lean ground beef, browned and drained
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can garbanzo beans (chick peas), drained and rinsed
  • 1 - 15 oz. can tomato sauce
  • 1 can Rotelle tomatoes (chopped tomatoes with green chiles)
  • ½ cup chopped onion
  • 3 large garlic cloves, minced
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1-2 long, dried chile peppers
  • 2 tsp chili powder
  • 1 tsp dry mustard
  • ½ tsp dried basil
  • ¼ tsp ground black pepper
Instructions
  1. Brown ground beef with chopped onion and minced garlic until meat is brown and onion is translucent; drain and add to slow cooker
  2. Add the remaining ingredients to slow cooker, cover and cook on LOW 6-8 hours.
  3. Serve with rice and top with shredded sharp cheddar cheese.

 

 

Chili Hater's Chili
Chili Hater’s Chili
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Comments

  1. Medeja says

    January 29, 2013 at 11:15 pm

    Your chilli looks so delicious! I am actually chilli lover 🙂 I never add dry mustard and dried basil, I should try next time.

  2. Judith Hanneman says

    January 29, 2013 at 11:17 pm

    Thanks!! Most people love it, and this one is a bit different because it doesn't have the cumin. I'm not a lover of that spice 🙁 which probably accounts for why I never developed a taste for it–but I like this one. If you make it, enjoy!!!

  3. Medeja says

    January 30, 2013 at 5:18 am

    There are many ways to cook chili, I guess spices you can always adjust and use what you like.
    I actually saw one interesting recipe for chili with 1 tbsp of unsweetened cocoa powder. Not sure what that does 🙂

  4. Judith Hanneman says

    January 30, 2013 at 5:28 am

    Worth a try. I saw a chicken recipe once that had chocolate in it. You didn't taste the chocolate but it kicked up every other flavor a notch. Probably like dark chocolate with chili pepper in it. Who'd think that combo would be any good? But it's out of this world delicious.

  5. DomComm says

    October 31, 2013 at 5:36 pm

    I'm with you – I hate cumin! But I do love chili – I just have never put cumin in it. Another thing I hate is kidney beans. I always use pinto beans instead, and I use a can of refried beans, which makes my chili thicker. I would not put garbanzo beans in chili, either. I make hummus out of them(really easy, delicious, and cheap). I would leave out the bell pepper, too.

  6. Rick Grunwald says

    November 1, 2013 at 12:34 am

    This is chili except for the garbanzos and is definitely worth a try.
    Someone mentioned chocolate in chili … YES a block of unsweetened chocolate is not tasted as chocolate, but adds a smoothness to the dish. Cooking a couple of cans of beer is another trick. You taste neither the beer nor the chocolate, they just add body and enhance the tast

  7. Judith Hanneman says

    November 1, 2013 at 12:38 am

    Wow, I love these suggestions!! I just throw garbanzos in there because I love them, but any bean will do…or none at all since I understand the real deal doesn't use them.

    Rick, I've even seen recipes for chicken that has chocolate and even coffee in it. One day I am going to try that because if the original thought of it makes you go "eww" USUALLY, the actual taste is fantastic.

  8. Rick Grunwald says

    November 1, 2013 at 12:53 am

    I have not tried coffee or cola in beef or chicken dishes but I bet the same applies as long as you do it in moderation. We make a "sweet potato chili" that is not really chili but we make with canned sweet potatoes and chubs of frozen turkey and pork. It is my favorite
    Thanks for the great recipe!

  9. L.D.Meyer says

    November 12, 2013 at 6:14 pm

    One idea that I stumbled across when my chili turned out a little too spicy for me I added a tablespoon or two of peanut butter to tone it down, nice addition too. L.D. Bon Appetite Adios n' Hasta La Bye Bye!