8 October, 2020
Chili a la Suzanne
This is a fantastic chili recipe refined by my kind and sweet cousin Suzanne. I followed her recipe exactly as she gave it to me and it was a hit. I was so happy that the title of the recipe she sent was already named Chili a la Suzanne. So it perfectly aligns with my hopes and wishes for this site, to share recipes made by and for loved ones.
Ingredients:
2 jalapeno peppers (1 with seeds and 1 with seeds removed)
1- 15 oz can kidney beans, drained
1- 15 oz can pinto beans, drained
1- 15 oz can black-eyed peas, drained
2 tblsp olive oil (or butter)
2 pounds ground beef, chopped
1 large yellow onion, chopped
2 green peppers, chopped (large)
1 teaspoon cumin
4 teaspoons chili powder
1 jar of chunky hot salsa (if it’s too thick you can add another 1/2 can of crushed tomato)
2 cans (28 oz) crushed tomato
1/2 teaspoon salt
1/2 teaspoon black pepper
5 shakes ground red pepper (red pepper flakes work fine as well I found)
1 bag cheddar cheese, shredded
1 small onion, diced (only if you like raw on top of cooked chili)
1 bag Fritos (because that’s the way to serve Chili)
1 tub sour cream
Directions:
Saute onions in sauce pan with olive oil until soft, then place in crock pot
Brown ground beef in pan and drain, then place in crock pot
Mix all other ingredients into crock pot (except cheddar cheese and diced onion)
Cook on high for 1-1/2 hours then low until ready to serve, or on low for 5-8 hours
Serve with cheddar cheese, Frito’s, sour cream, and diced onion on the side
If you like it spicier, add another jalapeno and 1 more teaspoon of chili powder
My observations:
I was surprised that there was no garlic in this recipe. The sauteed yellow onion adds the depth you are seeking which is a big credit to Suzanne as a cook.
It makes for a very pretty presentation when you first put the ingredients in the pan.
Final product is very tasty