Everyone needs a chili recipe. When winter starts to move in, you have to admit you find yourself “googling” or “pinteresting” numerous recipes for a great batch of winter weather’s best stew. Luckily, my chili recipe is as easy as opening cans! I am all for recipes that only seem like you put in a ton a work for the end result, and also leave you with many happy leftovers! (It makes a big batch.)
This recipe is the result of many years of adjustments to make this spicy, thick, and healthy chili the perfect culmination to a cold day. The chili powder and garlic combination brings out the flavor and a little bit of kick — the real game changer for this family recipe. I can honestly say this is a delicious meal that you can feel good about and really enjoy! Great chili takes a good bit of trial and error, so take advantage of the fact that I’ve done it for you and go on and enjoy a big batch to share with friends or freeze for later. You can find almost all of these ingredients at the Trader Joe’s in Eastgate.
Chili
- 1 lb. lean ground beef
- 1 10 oz. can rotel
- 1 10 oz. can red kidney beans
- 1 10 oz. can pork and beans
- ¼ cup chopped onion
- 1 10 oz. can diced tomatoes (drained)
- 1 10 oz. can tomato paste
- 3 tbsp. chili powder
- 2 tbsp. garlic powder
- Salt to taste
- Pepper to taste
Brown the ground beef in a 1 gallon pot. Add onion as ground beef begins to brown. Add remaining ingredients and heat to boiling. Simmer for 10 minutes. It’s that simple, just like great chili should be! To switch up the routine, be sure to include crackers or breads to your meal (a french baguette makes a classy substitute) and/or different kinds of shredded cheeses (pepper jack is always a fun option).
Comments on Chapelboro are moderated according to our Community Guidelines