Kaitlyn loves to make chili for her family.    Her husband, Aaron, has some Texas roots and that may account for her family’s penchant for chili.

Aaron loves his chili with plenty of cayenne pepper and Avigail and Yehuda don’t seem to mind the heat in their chili, either.

Kaitlyn refers to their chili as cholent (traditional beef stew served on Shabbos) and the kids devour it.    After all cholent is a beef casserole and so is chili.  Perhaps we can even consider cholent to be a Shabbos chili.

If  prefer milder chili, you can easily adjust or eliminate the hot pepper, chili seasoning and cayenne pepper to accommodate your heat index.

This recipe has become of of my favorites because it is simple to prepare and can be served in so many ways.  Best of all, it freezes well.

DIRECTIONS

Saute onion and garlic in a large skillet over medium heat.   Once garlic and onions are just turning golden-brown, add beef and saute until beef is no longer pink.  I use a potato masher to help crumble the ground beef.  Once beef is no longer pink and is crumbled, drain the fat from the saute pan using a baster or carefully pouring the liquid out while holding back the meat with a large slotted spoon.

Add the sauce, beans. and seasonings  Lower the heat to low.  Simmer for 15-20 minutes until chili is thick and hearty. Add the diced green pepper.

NOTES

You can substitute any combination of ground meat, including ground veal, ground turkey and ground chicken.

I use kidney beans, but you can use any firm beans for this recipe.

Know your own heat index.  Add more cayenne pepper, chili powder and red pepper flakes for a spicier chili. You can reduce or eliminate these spices for a milder chili.

Store in freezer zipper bags, making sure to press all air out of bag before sealing.

SERVING SUGGESTIONS

This is delicious served atop rice or pasta.  For a lower carb option, it is delicious served alongside spaghetti squash.

For a dressed-up appetizer, I roll out a piece of puffed pastry dough.  I spread a one-inch layer of chili on top of the dough and roll it jelly-roll style, tucking in the ends of the puffed pastry.  I bake it in the oven at 425 degrees F for 25 minutes.  I cut it into slices when cooled.  It can be served reheated or at room temperature.

Enjoy!