Prep 10 mins
Cook 3 hrs
Living by myself has forced me to start being more creative in the meals that I prepare. I can't make the larger dishes like I used to so I decided to improvise...and this was one of the results. I brought this idea up to a friend of mine that is a dietician, and he thought it was a great way to meet most basic dietary requirements.
- 1 lb lean ground beef (I prefer to grind my own)
- 3 (14 ounce) cans stewed tomatoes
- 1 (15 ounce) can whole tomatoes
- 1 (15 ounce) can dark red kidney beans or 1 (15 ounce) can red kidney beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can great northern beans
- 1 (15 ounce) can corn
- 4 tablespoons ground cayenne pepper
- 3 tablespoons course ground pepper
- 3 bay leaves
- 1 cup lemon juice
- 10 -14 whole hot chili peppers
- 3 tablespoons Worcestershire sauce
- 1 (6 ounce) bottle aloe juice
- Brown beef and drain off the fat.
- Place in a crock-pot.
- Add tomatoes (stewed and whole).
- Add beans, corn and remaining ingredients.
- Cook in crock-pot until ready for serving.
- Now, I keep extra cans of corn and beans next to the crock-pot and as I take a serving, I open another can and add it to the mix.
- I have added Pinto beans, peas, mushrooms, and whole green chilis as the week progresses and the really unique thing is that by weeks end, the pot you started with only slightly resembles what you have at the end.
- I have even thrown in shrimp and diced chicken to the mixture to make it even tastier.
- This meal can be left on a low setting the whole week and after a while it will morph into almost a gumbo.
- Great to snack on throughtout the day.
This was a really tasty chili! I added some onion, bell pepper, and carrots and left out the aloe juice (never heard of eating that!) and the Worcestershire sauce.