Everybody has a favorite warmup meal they prefer to prepare. For me, it's spicy Texas style chili. Okay, some folks don't use red kidney beans in their chili, but I do, so let's get that out of the way from jump street.
Prepping
The first thing I do is bring the Crock pot down from an upper shelf. Then I gather all of the ingredients and place them on the countertop. I crank the Crock pot up on high and pour my tomato sauce in to get it hot. If you don not have a Crock pot, a large cooking pot will suffice.
I then chop up my onions and jalapenos and dump them in.
Meanwhile, I am browning a half kilo of ground round and seasoning it with salt and pepper.
I have a preference for ground round over ground beef to cut out the unnecessary grease and fat.
I also open and add two cans of red kidney beans but I do not use the juice. You may if you prefer.
These beans are very healthy, as are the jalapenos.
I also add a tablespoon of jalapeno juice and a tablespoon of chili powder.
Rather than add a lot of salt, I substitute taco seasoning mix to the brew. Nevertheless, I do add a teaspoon of salt.
I dice up my SPAM (any flavor will do) and Hungarian sausages. I do use the entire can.
Cooking time
I leave all the ingredients on high for one hour, then turn it down to low for 2-3 hours, mixing occasionally. What's nice is that you can place any leftover chili in the ref and heat it in the microwave the next day or whenever, or you can freeze it to eat later in the week.
Eating
Sometimes I top the spicy chili off with a dollop of Cheese Whiz or a slice of cheese. At other times, I pour it over a half cup of steaming, white rice. Dependent on how spicy the chili is, I may add hot sauce.
Mind you, I have already added some while cooking so be careful before proceeding willy-nilly or will ruin the entire batch by making it too hot to eat.
Here is the chili cooking! Of course, more ingredients were being added after this photo.
Bon appetite, mon ami!
Delicious looking! You made that?