My SIL introduced me to this recipe a few years ago and since then, I've adjusted and readjusted and come up with something that both FD and I loveeeee! This recipe makes a load of chili so it's great for us because we can eat it once for supper, a few lunches and freeze the rest for the future.
1 lb ground meat
1 onion, chopped
2 cloves garlic
2 medium bell peppers, chopped (I usually use 1 red, 1 green)
2 large carrots, chopped
1 medium zucchini, chopped
1 medium eggplant, peeled and chopped
2 stalks celery, chopped
8 oz. sliced mushrooms
2 cans beans (any combo - I usually use black and/or kidney beans)
28 oz. can diced tomatoes with juice
1 cup frozen corn
1/4 cup ketchup
2 tbsp brown sugar, packed
2 heaping tbsp chili powder
1/4 tsp pepper
1 tsp cumin
1. Brown meat with onion and garlic in a large stockpot until meat is no longer pink. Drain, if necessary.
2. Add vegetables and simmer for 10-15 minutes.
3. Add beans, tomatoes, corn, ketchup, brown sugar and spices.
4. Simmer on medium-low for as long as you like. I usually make this in the morning and let it simmer all day if I make it on a day when I'm going to be home. Tonight, I made it in the pot, and turned it off after about 15 minutes. I will transfer it to the Crockpot tomorrow morning and let it simmer all day while I'm at school so it will be ready when I get home. Top with sour cream, corn chips, salsa and/or cheese, as desired.
Serve with chunky chili cornbread.