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| Rebecca's Chili |
I had salmon on the menu this evening, but when I got home from work, with the colder temperatures pushing through and all, my husband and I both decided that we'd rather have chili. My recipe is simple and it doesn't take long to put together. I thought I'd share the recipe here.
Rebecca's Chili
- 1 pound of ground meat (you can use 2 pounds if you like it meatier; we prefer ground turkey, but you can use beef, pork, bison, or venison...any ground meat will work)
- 2 medium onions, chopped
- 2 cans diced tomatoes
- 4 cans mild chili beans
- 2 6-oz. cans tomato paste
- 6 6-oz. cans water (or more if you like it saucier)
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- chili powder to taste (we like a LOT)
In a dutch oven cook ground meat, crumble and drain if necessary (I cook the turkey in water to retain juices); add onions and cook a bit longer. Add tomatoes, beans, tomato paste, water, sugar, garlic powder, and chili powder. Cook until hot and bubbly (the longer it simmers the better).
This dish can be served in a bowl as is, over a baked potato, or over a hot dog on a bun (a.k.a. a chili dog). It can be served with crackers or cornbread, with or without cheese, and with or without extra extra onion. My husband likes to put ketchup in his.
Chili is one of our all-time favorite cold-weather foods. It is definitely one of the joys of autumn in our home!
Until next time...
~Rebecca
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It would be a great night for chili! My mom used to put ketchup in her chili and my dad hot sauce in his. Not a healthy option but I love to crumble chili cheese Fritos in mine. Hope you have a wonderful and warm weekend!
ReplyDeleteI love chili cheese Fritos in mine, too, Jean. So yummy! You have a great weekend and enjoy cooler weather! <3
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