Soup-er Sunday has recently gotten lost in the mix of races and training and feeling uninspired by most of the recipes I’ve found lately. So with today’s suddenly chilly weather, and with this week’s coming gloominess, I decided to go back to an old favorite. My dad’s chili. He gave me permission to share this recipe given that I share half of all royalties with him. No problem!
1 lb ground chuck
1 1/2 green peppers, diced
1 large onion, diced
3 banana peppers, chopped (no seeds) (I usually use the jarred peppers and add some of the juice.)
1 can chili beans, not drained
1 can kidney beans, drained
28 oz can diced tomatoes
46 oz tomato juice
1 1/2 T chili powder
salt, black pepper, cayenne pepper to taste
- Brown meat, peppers, and onions with chili powder, salt, and pepper.
- Add tomato juice, tomatoes, and beans. Depending on how hot you want your chili, add some of the juice from the banana peppers.
- Bring to a boil.
- Simmer for 90 minutes.
- Serve with shredded cheese, sour cream, or avocado.
Tonight I paired it with corn bread from the bread machine using this recipe. After a long weekend of training, it was the perfect way to refuel and it makes enough to have for lunches and to freeze for later.