• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Day Before Chili Recipe Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper
until browned well in a large pot. Break up meat with spatula
as you cook. Drain off fat. Add bell peppers, chili
powder, garlic powder, onion powder and hot pepper sauce.
Continue to cook on low heat for 3 mins while stirring. After
3 minutes, add the remaining ingredients and gently bring to a boil.
Allow to simmer for 15 minutes then turn off heat and allow to cool.
Reheat when ready to eat. Serve with grated cheese and chopped
Day Before Chili Recipe Reviewed by Anonymous
I think you should
always make chili the day before and refrigerate it overnight no
matter what recipe you use. The cooling down allows the
flavors to blend and lets the chili thicken. Slowly warming it
up the next day is an easy meal to cook. It works great for
lunches that you take to work, school, or wherever. I’ve also
taken chili camping. It’s a perfect outdoor cold weather food,
and all you have to do is warm it up over the fire or other camping
cooktop. My kids will eat it which is a additional plus.
Easy to cook and everyone will eat it – what more could you ask for?
All that being said, this particular recipe is my go-to chili
recipe. It’s perfectly seasoned for me and my family. It
makes enough for my kids to invite friends over for dinner, and it’s