GunPowder Chili

I just realized that I did not post the recipe for the Gunpowder Chili!

This recipe comes from my mother. She would make it in the winter to warm us up. And always on Halloween!

Approx Prep Time: 30 minutes
Cook Time: 1-10 hours (whatever you need) It is a good one to make the night before and let cook all day.

Mothers Chili (now re-titled "Gunpowder Chili")

1 pound Ground Beef
1 Onion

1 can Kidney Beans
1 can small White Beans
1 can Black Beans
1 can Tomato Sauce
1 can Crushed Tomatoes (hard to find here in PGH)
1 Packet of Chili Seasoning (hot or mild, whatever you prefer)
1 Bunch of Cilantro

Cook the ground beef with the onions, until the onions are translucent and the meat is cooked. You can add seasoning to this, like garlic powder.

Possibly the most annoying part about this, pull all of the leave off of the cilantro. You don't want the stems getting in the chili. Once you have a pile of foliage, chop finely.

Pour everything (including the water from the cans, this is necessary) in to a crock pot. Stir well.

Cook on low for 6-10 hours (I know that is a big margin, but it will work!), or high for 1-2 hours.

If you don't have a crock pot, you can trow everything in a big pot and slow cook for an hour or two. First bring it to slight boil, then reduce heat. Make sure to stir if you do it this way.

This will end up serving 4-6 people. It is very easy to double the recipe for more people (make sure you have a big enough crock pot!)

Depending on your location and family tradition serve with Fritos, Chopped onion, Cheese, Corn Bread, Tortillas, Maple Bars, in a bread bowl, over baked potatoes, on hamburgers... just not with Ice Cream.