October 18, 2009

Stop, It's Chili Time!


Tonight I made my first chili of the season. God bless chili. I have two recipes that I alternate between. One is a little fancier & has a lot of veggies & the other is more "home on the range". Tonight I opted for home on the range. I recently saw a third recipe I'm interested in trying. It's in the October issue of Martha Stewart Living. It calls for peeling whole tomatoes, which I didn't even know you could so, so it may be a little above my pay grade. We'll see.

I got this recipe from my mom, who I think also has multiple chili recipes. Does everyone have more than one chili recipe? I picked up a bag of Frito's today, so it looks like we'll be eating our chili in Frito pie form tonight. I can't wait!

Mom's Chili

2 lbs lean ground beef
2 cans Del Monte chili style diced tomatoes
1 full size can tomato sauce
1 can Bush's chili beans
1 can refried beans
1 1/2 packages chili seasoning
Salt & pepper

You guys know what to do. Brown the beef, drain it, add it all together & cook. Tonight I added onion, garlic, oregano & Tabasco. My mom likes to serve her chili on top of angel hair pasta. I actually like to do that, too, but tonight we're going Frito's style. Topped, of course, with cheddar cheese & sour cream. Yum!

4 comments:

A Side of Rice said...

You underestimate the lack of cooking experience of your audience. How long do you cook everything together after browning the beef? Do you use a crock pot? I love that this recipe has no onions since I'm allergic and practically every chili recipe calls for them.

Libby said...

Looks good, Kim! I have a bunch of chili recipes too. Sometimes it's hard to decide which one to make.

theblondemule said...

Jessica,

Brown the meat in a 12" nonstick skillet. Takes about 10 minutes on medium heat.

While meat is cooking, pour all other ingredients into crockpot or whatever pot you're using. I use my big Martha Stewart dutch oven.

Once the meat is browned, drain it & add it to the pot with the other ingredients. Stir together.

If using crockpot, cook on low for 6-8 hours. If using dutch oven, cook on medium low for 1 hour.

Time saving tip: do all of this the night before, then in the morning, turn on crockpot & you'll have dinner ready when you get home from work.

A Side of Rice said...

Thanks Kim! The art of cooking clearly was not handed down from generation to generation in my family. Baby steps....

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