"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jerry's "BEST YET" Chili (2018) Recipe

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This recipe for Jerry's "BEST YET" Chili (2018), by , is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jerry Smyth

Category:
Category:

Ingredients:  
Ingredients:  
796 mL Diced Tomatoes
540 mL Heinz Chili Beans
398 mL Pineapple Tidbits*
540 mL Dark Red Kidney Beans
1 Small Box Fresh Mushrooms
1 Medium Can Diced Sweet Potatoes
Fresh Pepper & Salt
T. Chili Pepper
1 T. Bacon Bits
1 Diced Sweet Onion
1 Diced Orange, Red, & Yellow Pepper
2 T. Sour Cream on Top of Individual Servings

Directions:
Directions:
Use the trusty Slow Cooker for this fantastic dish. Cook the mushrooms in the frying pan along with the 3 Peppers. Combine all of the remaining ingredients in the Slow Cooker adding the spices at the very last.

The "HEAT" should be fine for most! Want more? Add some hot sauce or increase the Chili Pepper. Be careful with this as too much may ruin your creation.

Preparation Time:
Preparation Time:
4-6 Hours
Personal Notes:
Personal Notes:
This is my version of a Vegetarian Chili. Prefer some meat? Brown 1 Pound of Ground Beef, Chicken or Turkey in a Frying Pan over Medium-High Heat. Stir occasionally for 15 minutes. Add to the other ingredients and enjoy!

 

 

 

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