I'm spilling the beans on Matt's famous chili recipe, passed down from his dad - a favorite enjoyed on campouts, football weekends, and with college friends. No matter what new chili recipes we try, we always come back to this one...the original, easy and naturally-flavored.
Matt Hamilton Chili
2 pounds chili meat or lean ground beef
1 medium white onion, diced
1 teaspoon diced garlic
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch green onions, diced
2 cans diced tomatoes, drain excess liquid
1 can Rotel, drain excess liquid
2 cans chili beans
1 can kidney beans
Salt and pepper
In the bottom of your chili pot, season meat with salt and pepper, brown completely along with garlic and onion on medium heat. After cooking drain excess grease if needed.
Add beans and tomatoes and bring to a simmer while preparing vegetables. Reduce heat to low and add peppers and green onions. Allow to simmer for "the longer the better" - or at least 30 minutes, stirring occasionally.
Serve with shredded cheddar cheese, sour cream, and saltine crackers or french bread.
Combine leftovers with cooked macaroni noodles and shredded cheese for another meal.