Our family loves chili loaded with ground beef, vegetables and a couple of added touches. While everyone has their own favorite twists…mine involves adding molasses and a bottle of beer. Let me tell you off the bat, this is not a quick cooking time recipe at 3 hours, but it is really quick to put together and low-fuss as you stir infrequently as it simmers away.
We serve this chili with some grated cheddar cheese and a couple of cornbread muffins spread with a thin layer of honey. Mmmm.
This recipe makes about 24 one-cup servings of chili. If you make it with fresh beef, you can freeze the leftovers for lunches later on!
- 1.6 kg lean ground beef
- 2 large onions, diced
- 4 stalks celery, diced
- 3 x 28 oz. cans red kidney beans, drained and rinsed
- 3 x 640 ml jars spaghetti sauce (eg. I used Ragu)
- 1/2 cup molasses
- 2 buds minced garlic
- 3 tbsp. chili powder
- 1 330ml can of beer
- 2 x 28 oz. can of diced tomatoes
Add the cooked beef and everything else into the crock pot. Stir and cover, setting the pot to “high” for one hour. After 1 hour, reduce the heat to medium and continue cooking for two to three hours.
Before serving, grate a little cheddar cheese and sprinkle on the top.