This has officially become our Speer Family Chili recipe…after about 7 years of perfecting it. I found the original recipe from Jeanne Allen of Rye, CO in the cookbook Fix-It and Forget-It Cookbook – click here for the revised and updated version of the book. A comfort food typically enjoyed on Sundays after we’ve cried over another lost Denver Broncos game, it has become a favorite autumn and winter dish in our home. Yesterday, we enjoyed it for the first time probably since March as we experienced a chilly low-of-64 degree day in South Carolina. We serve it with cornbread muffins-with a can of diced green chilies mixed in (per my husband’s request, and it’s quite good). You can also serve it up Petro’s-style – my Tennessee peeps, I’m talkin’ to you!
Speer Family Chili
2 lbs. ground beef
1 onion, diced
28 oz can petite diced tomatoes
16 oz can tomato puree
1 can light kidney beans, undrained
1 can dark kidney beans, undrained
4-oz can diced green chilies
1/2 cup water
2 garlic cloves, minced
2 Tbsp. chili powder
1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper
3/4 tsp. cayenne
Brown beef and onion in skillet. Drain.
Mix chili powder, salt, cumin, pepper, and cayenne into 1/2 cup of water. Pour into slow cooker. Stir in remaining ingredients (except for cilantro, cheddar cheese and sour cream). Stir in beef mixture. Cook on High 30 minutes.
Reduce heat to Low. Cook 4-6 hours.
Top with cilantro, cheese and sour cream.