My Chili Recipe

I made my Chili Recipe today for the first time this season. Last Winter, I started making it again after years of not doing it, and with great reviews. Jeff and Mike eat as much of it as I do when I make it, and Heather (who is herself quite the chef and a fellow foodie) LOVES my Chili. I've been very protective of the recipe, particularly because of the unique way that it tastes and because of the ingredients that I use. My Chili has an element of sweetness to it, along with a kick of hotness (like me... haha, just kidding, I'm not that into myself.) I used to make people guess my secret ingredient (no one ever did, I would have to tell them and watch their faces) but I figure, if people like the recipe so much, I'll share it. First, let me start out by saying, if you are a Texas-style or Cumin-based Chili eater like my Dad, this will be different for you. But most people LOVE my Chili, in fact the worst thing anyone has ever said about it was "Its good."

Anyway, here is what you will need:

2 pounds 93% Fat Free Ground Beef (oh yeah, by the way, its "healthy Chili")
10 ounces of Ketchup (Yup, that's right, Ketchup. That is my secret ingredient.)
1 large Red Pepper
1 large Green Pepper
1 28-30 ounce can of Crushed Tomatoes
1 28-30 ounce can of Pinto Beans
1 28-30 ounce can of Red (Kidney) Beans
1 28-30 ounce can of Black Beans
Chili Powder
Garlic Salt
Regular Salt
Black Pepper
Your favorite Hot Sauce (I used Dave's Gourmet "Temporary Insanity" Hot Sauce)
A big pot (at least a 2 gallon pot) with a lid that you can vent (usually in the lid handle)
A slotted spoon
A cutting board
A pairing knife
(The reason I tell you what tools to use as well as what ingredients you need is that I HATE when I am looking at a recipe and I start cooking it only to discover half way through that I need a garlic press, or a melon baller, or a piping bag, or some other kitchen tool that I don't own in order to finish the recipe. )

Here is how I make my Chili:

Brown ground beef on medium-high heat (being careful to keep meat from clumping together), then strain. Straining the meat is important because it not only keeps this an almost fat-free chili, but leaving the fat in affects the flavor of the chili, so be sure to strain it. After straining, add enough Chili Powder to cover the top layer of meat. Do the same with the Garlic Salt. Add a couple dashes of Salt (I measure out about a quarter-sized amount in my hand) and Black Pepper (I use a grinder and I do about 6-8 turns of the grinder.) Stir, then add Ketchup. Mix Ketchup in with meat and lower heat to medium. (At this point, it should look like Sloppy Joe mix.) Add in Crushed Tomatoes. Stir and leave uncovered while you chop up the Red Pepper and the Green Pepper on your cutting board with your pairing knife. Add in chopped peppers and mix. Strain the liquid out of the canned Black Beans, then mix them into the pot. Do the same for the Red Beans and the Pinto Beans. It is important to strain the canned beans otherwise the Chili gets soupy. Turn the heat down to low. Last but not least, add 3-4 dashes of Hot Sauce. It may seem like a little bit, but depending on the Hot Sauce you use, a little goes a long way. In my recipe, 3-4 dashes of Dave's Temporary Insanity Sauce will put a kick of heat in every bite. Any more than that would make it hard to eat. Stir the Chili again and cover with the lid vented. Let it simmer on low for a half hour or so, stirring occasionally.
The Chili will taste good after simmering for a half hour, but its even better if you put it in the fridge overnight and either nuke it for a couple minutes in a bowl or eat it cold. It keeps well too, covered in the fridge with the same lid you cooked it with.