Highland Chili Recipe from Sybil Roberts’ Kitchen


1 pound Highland beef
1 yellow onion, finely chopped
1 red or green bell pepper, stemmed, seeded and finely chopped
2 tablespoons plus 2 teaspoons chili powder
1 large clove garlic, minced
1 jalapeño pepper, seeded and chopped
1 can (28 ounces) tomatoes, diced, with juices. (I used 6-8 fresh roma tomatoes from the garden)
1 can (8 ounce) tomato sauce. ( I used 1 pint of homemade tomato sauce)
½ teaspoon ground cumin
½ teaspoon dried marjoram
¼ teaspoon dried thyme
1 can (15 ounces) chili beans, small red beans or kidney beans, drained and rinsed. (I used two cans pinto beans)

Cook ground beef in large skillet until it crumbles. Throw everything into a crock pot except the beans and let it simmer all day on low. 15 to 20 minutes before serving add the beans, stir and cover until they are warm. Makes 6-8 servings.