Sweet Chili

I noticed this recipe on Laura's blog, http://realmomkitchen.blogspot.com/2008/11/sweet-chili.html , a few weeks ago and wanted to give it a try. Don is so picky about his chili that I purposely waited until I was making navajo tacos to make this recipe. Don ended up liking the chili on the tacos but says he would not eat it plain. Overall the recipe was really good. I really liked the dish. I changed a few things:
I used tomato sauce instead of tomato soup.
I added two cloves of minced garlic to the meat and onions.
I used 2 cans of chili beans with sauce instead of five cans of beans.
I also did not use the tomato paste.
I also simmered it for several hours.

The original recipe-
In a soup pot:
Brown 1 1/2 pounds ground beef and one medium onion. Drain off grease.

The add:
5 (15 oz) cans of kidney beans, undrained
2 (6oz) cans of tomato paste
2 cans tomato soup
4 tsp chili powder
3/4 cup brown sugar

Simmer for one hour.

Chili

Someone posted this recipe on pinchingyourpennies website and I had all the ingredients needed to make this chili so we gave it a try. It was actually really good. I used dried beans that I precooked instead of canned beans. I also only used about 1/2 lb of ground beef. We topped the chili with cheddar cheese, green onions, and sour cream. I served cornbread muffins with the chili.

Fannie Flaggs Chili (Whistle Stop Cafe)
2 lbs. ground beef (I only use 1 lb.)
2 medium onions chopped and peeled
3 cloves of garlic - minced
3 C. beef broth
1 15 oz can tomato sauce
2 14 oz cans diced tomatos - undrained
3 T uncooked oatmeal
1 tsp. salt
1 T sugar
1 T chili powder
1/8 t cheyenne pepper or hot sauce
3 cans beans - mix and match kinds (I cook mine from dry the morning of in the slow cooker.)Cook beef, garlic, and onion until browned. Add all ingredients but beans. Bring to a boil. Simmer 40 minutes and then add beans. Simmer partially covered for 20 minutes. Serve.

Beef Chili with Bacon and Black Beans

Cook's Illustrated
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.
Makes about 3 quarts, serving 8 to 10
8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons )
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges
1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.