2 lbs. ground beef
2 16-oz cans chili beans – undrained
2 14.5-oz cans chili style diced tomatoes – undrained
2 jalapeno peppers
1 large white onion – diced
2 cloves of garlic (or more/less to taste)
Cayenne pepper to taste
Chili powder to taste
½ cup water, for thinner chili
Carroll Shelby’s Chili Mix (in chili aisle in a brown box)
You may not need the mix if you have the following ingredients it contains:
· Packet masa flour (add only to thicken if necessary)
· Packet salt
· Packet cayenne pepper (Andy uses entire packet plus some more!)
· Packet of spices (ground chili peppers, masa flour, cumin, oregano, garlic, onion, paprika, and salt)
Brown the ground beef with the diced onion, garlic, chili powder, and one diced jalapeno pepper. Put ½ beef mixture in the crock-pot.
Pour in one can of the chili beans and one can of tomatoes on top of mixture in crock-pot. Stir. Add the packet of spices from the Chili Mix and stir. Add rest of the beef mixture and cans of beans and tomatoes. Add salt, other jalapeno (sliced), and cayenne pepper to taste and stir.
Cook all day on low. Add masa flour at end of day to thicken the chili if necessary, or add water for thinner chili.
Serve with crackers, cheese, and sour cream.
Optional – Add macaroni for last hour. For hotter chili, use habanero peppers or more cayenne.