leftover chilli

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We have more leftovers then we know what to do with. Last night Chris made delicious taco’s with lean ground beef, peppers and we blended chipotle peppers in adobo sauce to add a flavorful kick. As we devoured the taco’s we thought about what a great chilli it would make!

Years and years ago my bestie and I lived in an area of the city called “Little India” (I only mention this because we had many apartments around the city over the years). It was probably the coldest winter ever (maybe not…but the story sounds better that way). Nic. decided she was going to make the best chilli ever. Not only did she search through hundreds of cookbooks and recipes to find one that tasted perfect…she made them all. NO JOKE. Once a week or more our home was filled with the warm smell of chilli’s being made. After they’d stew and simmer (sometimes for over a day), we’d curl up on the couch under our blankets and test the newest batch rating it on spiciness and flavor. Tons of them, sweet ones,spicy ones, Mexican ones, Moroccan ones, meat ones, vegetable ones, great ones, decent ones…TONS! And you know what?…..she doesn’t have a single one written down or saved. Every once in a long while we talk about the ‘Winter of the Chilli’s’ and shake our heads and sigh, that not one of those recipes has been found.

I wasn’t going to attempt from (my horrible) memory any of them.But, I was determined to make chilli with the leftovers from Chris’s Taco dinner and the moutain of vegetables we have in the fridge. It didn’t turn out as well as the chilli’s from that winter with Nic.. However, it did turn out really GOOD! (Nic. would be proud…in fact I may bring her some tomorrow!)

 

INGREDIENTS:

Leftover taco stuff
**Lean ground beef  cooked with peppers, onion and blended chipotle peppers in adobo sauce (a couple tbsp)
Handful of colorful peppers (chopped)
Handful of baby carrots (chopped)
1 clove garlic minced
1 can of mixed beans
1 jar of tomato sauce

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DIRECTIONS:

  • I put everything together in our slow cooker and let cook for a few hours (from around lunch time to maybe 6pm?)
  • I added more of the chipotle sauce for more heat, it’s pretty mild without (you can also add hot sauce if you like it super spicy)
  • We still had some sour cream and shredded cheese which we used to top the chilli.

Now, I kept adding the chipotle sauce thinking it wasn’t getting spicy….Yaaaaa soooooo, turns out by the time it all cooked and stewed a few hours….it got HOT! By the time I was half finished my bowl of chili my mouth was on FIRE (lol)! Thank god we like spicy,. I’m not really known for being patient… I’m going to work on it.

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