Susan Little lives in the Sandia Mountains between Albuquerque and Santa Fe, and she makes her chili in a crock-pot, which is a slow cooking and delicious method. She can’t cook without improvising, so just about everything in her recipe is variable. But the recipe should serve 6.
750 grams ground beef (sometimes called hamburger meat)
1 cup chopped onions
800 grams chopped tomatoes (Susan uses canned)
450 grams kidney beans with water they were cooked in 1 Tablespoon brown sugar (or white sugar)
2 – 4 teaspoons of chili powder (to taste)
1 teaspoon salt
Garlic powder to taste (go ahead and use fresh garlic)
Tomato paste (optional) for extra richness
1. Brown beef and onions in skillet.
2. Combine all ingredients in Crock-Pot.
3. Cover and cook on low 3-5 hours.
Susan mentioned that she sometimes likes to mix red beans with black beans in this recipe. As far as I know, we can’t get kidney beans in Brazil, and I just use jalo beans. And if you don’t have an electric pot, just use a favorite pot. And if you don’t have a favorite pot, you should find one and make it your favorite. Every kitchen should have a favorite pot! Improvise like Susan! Have fun!