Cooking With Casey
Written by Casey White   

Spicy Slow-Cooked Chili




2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
6 tomatillos, quartered
1 10 oz frozen mixed vegetables
3 tablespoons tomato paste
2 onions, chopped

1/2 cup green bell pepper, chopped
1/2 cup chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 tablespoons brown sugar
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons basil
1 tablespoon cayenne pepper
1 tablespoon cayenne paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 bay leaves
1 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
For garnish: Chives



Heat a large stock pot over medium-high heat. (This can also be made in a crock pot or Kitchen Ninja.)
Pour in the chili beans, spicy chili beans, diced tomatoes, mixed vegetables, tomato sauce, 6 tomatillos (quartered), and tomato paste.
Add the onion, celery, green and yellow bell peppers and the chili peppers.


Season with chili powder, garlic, oregano, cumin,  basil, salt, pepper, bay leaves, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.


Taste to adjust seasoning and after 2 hours, taste again several times, adjusting the salt, pepper, and other spices, if necessary. The longer the chili simmers, the better it will taste.


Remove from heat and serve, or refrigerate and serve the next day.


To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.




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