One thing I love about the fall and winter is that I get to bring out all my favorite recipes. And this chili is one of them! Heartland Chili was created this past winter combining all my favorite things about chili. The flavor is so rich and hearty, definitely a perfect meal for sitting around the table with the fire roaring.
I hope you get the chance to make this recipe. Feel free to add a little more heat to suit your taste. My family likes a very mild flavor, so this recipe was made with that in mind. Simply add more chili powder or some cayenne pepper for added heat.
Heartland Chili
1 pound ground beef
olive oil
1/2 medium onion, finely diced
1 tsp. minced garlic
1 medium carrot, shredded (I do not peel my carrots, but I do wash them.)
1/2 cup diced green bell pepper, or whatever color you have on hand
1/2 cup diced celery
12 ounces frozen corn
30 ounce can pinto beans- drained and rinsed
30 ounce can kidney beans- drained and rinsed
30 ounce can petite diced tomatoes (regular diced tomatoes will work fine too)
16 ounce can tomato sauce
1 tsp. salt
1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. cumin
1/4 cup apple juice
water, as needed
In a saucepan, brown the ground beef. While that is cooking, in a separate stock pot or dutch oven, drizzle olive oil and saute the onions, garlic, bell peppers, celery, and carrots. Allow it to cook for at least 10 minutes and the veggies to get tender. Add the corn to the veggies. Stir to combine. Drain the ground beef and add meat to the veggie pot. Drain and rinse all the beans. Add beans, diced tomatoes, tomato sauce, apple juice, and seasonings to the dutch oven. Add water, starting with 1 cup. You may need to add more as the chili cooks. Bring to a boil and then turn down to a simmer. Cook for several hours.
(This could also be done is a crock pot. Just cook and drain the meat, and saute the veggies. Allow to cook all day on low.)