It’s that time of year again!  Time for Bortel Chili! The yummiest chili recipe ever created. It’s  named Bortel Chili after the family that cultivated the recipe. It feeds a whole brood of kids (they have 12!) and for us more normal sized families, there’s enough left over for the next night…

2 lbs ground beef (or venison)*
1 1/2  C Chopped Onion
1 1/2 C Chopped Poblano Peppers (I used 2 large poblanos)
2-4 cloves garlic, minced (depending on how much you like garlic!)
1 28oz Can Diced Tomatoes (undrained)
2 16 oz Can Red Kidney Beans*
2 Tsp. salt
2 T. Chili Powder
1 Tsp. Cumin
1 6oz can Tomato Paste
12 oz water (less if using slow cooker)

Stovetop: Brown meat, add the rest of ingredients, stir, cover and simmer for 2-3 hrs.

Slow Cooker: Brown meat and put in slow cooker along with rest of the ingredients, stir well. Cover and cook on low about 8 hours or on high for about 4-5 hrs.

Serve with cornbread and salad.

* This amount can be adjusted depending on how much meat you like in your chili. If you reduce the beef, add more beans. If you reduce the beans, add more beef.

You can increase the amount of this recipe to make gigantic pot of chili. Just adjust the ingredients as you like them. It’s a very forgiving recipe – make it your own!!