November Chili

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-  2lbs. Hamburger (browned)

-  1 can Light Kidney beans (keep the juice)

- 2 cans Tomato Sauce (the 29oz cans, yeah the bigger ones)

-  1 can Tomato paste (the 3oz can)

-  1/2 c water

-  1 Red bell pepper (Seeded and diced)

-  1 medium Onion (Diced)

-  2 Jalapeno Pepppers (Seeded and minced)

-  5 Tbsp Chili powder

-  3 Tbsp Garlic Salt

-  2 Tbsp Lawry's Season Salt

-  4 pinches of Salt

-  4 pinches of Ground Black pepper

-  Brown the hamburger.  It should be coooked just barely past pink.  This will be added to a crock pot, where it will finish cooking.  Add a pinch of Salt and Pepper to taste, as well as a pinch of chili powder.  Once the hamburger is browned, drain the grease well, and set aside.

-  Seed, dice or mince the produce as specified.  Once complete, set aside.

-  In a 5 or 6 quart Crockpot (the 6qt is best), add all the canned ingredients.  Stir and make sure they are well mixed, even the thicker tomato paste.  

-  Add the produce and hamburger, and again, mix together well.  The mixture should be thick.  As it heats, it will start to thin out a bit.

-  Add 1/4 of the seasonings.  Turn the crock pot on high and cook for an hour.

-  After 1 hour, turn the crockpot to low.  Cook on low for 3 hours, after each hour, add in 1/4 of the seasonings.  This process helps build layers and depth of seasonings.

-  If you find that the chili is too thick, add the 1/2 cup of water to thin it out a bit.

-  After 3 hours on low, and all the seasonings added, remove, the chilit is readty to serve.

Serving suggestions:  The chili will be very hot.  Feel free to turn off the crockpot while serving, it should stay warm for 30 minutes or more.  some guests may find the chili spicy, so having a side dish of brown sugar is helpful.  Adding Brown sugar to the chili will help temper the heat.  

Note:  This Chili is great.  But in the Hallquist house, chili is not served without Ham Bombs.