So a few weeks back, I made a few different Ground Beef based meals for freezing. I try to do this, as I work out of town and sometimes the slow-cooker and I have to be besties!!
But, with a Big cook like this, comes a Big grocery shop, which then creates some random leftover basics still in the fridge. Which I also don't really eat myself, and leftovers are out of the question when our household leaves early in the morning and doens't return until late at night.
That's when I figured I'd start adding it all to this basic Chilli Recipe. So there is no rhyme or reason other than the staples that already make a chilli. Sometiems I have mushrooms, sometimes corn, sometime carrots, but it always tatstes great while adding extra nutrition with those random veggies.
The base recipe to this I found in of, my favorite chef, Michael Smith's Cookbooks. So Enjoy! I will also mention, most of his recipe books are pretty back to basic, which i personally Love! Not a ton of technique is required, but the flavours, tastes and ideas are always there. So definately grab one of his many books, I think I have about 3 or 4, and I am ALWAYS using one of them!
Everything in my Fridge Chilli
1 lbs bacon, chopped
2 whole onions, chopped
1 head garlic, separated peeled and sliced
2 chopped red peppers
3-5 heaping spoonfuls chili powder
2 lbs ground beef
2 28 oz cans whole tomatoes
1 19 oz can black beans
1 19 oz can kidney beans
Salt and Pepper
Some items I tend to add, in no particular order or measurment:
Mushrooms, Kernel Corn, Chickpeas, Carrots, Zuchinni, Cauliflower, etc.
- Heat a large pot over medium-high heat and add bacon. Add a splash of water and let the bacon render it’s fat. As the water evaporates, the bacon will brown.
- Pour off excess fat and add the onions, garlic and peppers. Cook until they are softened and just beginning to caramelize.
- Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.
- Add tomatoes and beans and season with salt and pepper.
- Add any 'extra Veggies'
- Simmer for an hour.
- I serve with buns, veggies/side sala, and cheese to sprinkle on top.
Hot Tip : If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight. Freezes Well.