Brisel Family Chili

Happy Monday! I'm back. 😊 Dustin was out of town for the majority of the week last week and we were barely hanging on by a thread over here. I'm excited to share a new recipe with you today! 

If you're from the Midwest, chances are high that your family has a signature chili recipe. If you try someone else's chili recipe, it just doesn't taste quite "right." Today I'm sharing the chili recipe that I grew up eating. As a rule, you must serve with cinnamon rolls and carrots + celery sticks. Don't ask me why, it's what my mom always told me. 😉

Brisel Family Chili

serves: 6-8

Ingredients: 

1lb lean ground beef 

1 white onion, diced 

4 stalks of celery, diced

1 large can of diced tomatoes in tomato juice (28 oz)

1 can of dark kidney beans, drained and rinsed (15.5 oz) 

1 can of tomato juice (roughly 3/4 of a 46 oz can) 

2 tablespoons minced garlic 

1 tablespoon chili powder

1 tablespoon brown sugar

Salt + Pepper 

Directions:

1. In a skillet, brown up your meat until it is crumbled and cooked through. Place meat in a slow cooker. 
2. Add in your onion, celery, diced tomatoes and beans. 
3. Mix in your minced garlic, chili powder, and brown sugar. Top with salt and pepper. 
4. Pour in your tomato juice until your slow cooker is full. 
5. Stir everything together really well and allow to cook all day on low, stirring throughout the day. 
6. Top with cheese, sour cream and green onions. Yum.