Thursday, October 20, 2011

it's chili time

It is fall - aka Chili Season.  

Okay, I made that up, but it does seem like this is the time of year where everyone is having a game watch or a chili cook-off or a combination of the two...which means you must have a fantastic chili recipe in your repertoire.  There are some fancy ones out there...but my favorite is just a good old-fashioned Midwest-style chili.

I had no idea there was a "Midwest-style" of chili until I became familiar with "Cincinnati-style" chili.  Apparently Cincinnatians luuuuurve their chili on the sweeter side served atop a bed of spaghetti.  Being from Minnesota I don't really get it.  I have tried to embrace Skyline, but it's just not my bag, baby.

So here is my chili of choice.  Very basic.  Very meaty.  Very good.

You will need:
2 1/2 lbs of lean ground beef {substitute 1 lb for ground pork or turkey to cut some calories!}
1 can kidney beans, rinsed
1 28 oz can crushed peeled whole tomatoes
1 15 oz can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
3 TB chili powder
11/2 TB cumin
11/2 tsp salt
11/2 cups water

First, chop your onion - keep it chunky!

Next, chop your garlic up:
Add the ground beef, onion and garlic to large pot and brown on medium heat.  Do not drain.  The fat give it more nuts, just breath and go with it.
Add the ground chili, cumin, and salt to the pot, mixing thoroughly.  I like to pre-measure and dump when the time comes:
Now you can add your tomato sauce, crushed tomatoes and water.  
Stir it all together, then simmer uncovered on low for one hour.
After an hour, add the kidney beans and check the flavor.  Adjust spices if necessary {if you like it hotter, more chili, of course.}
Simmer for another 30 minutes.
Ladle into your bowl, steaming hot:
Now, throw caution to the wind - 
Top with sour cream and cheese!
I mean, with all that beer you will drink with this, who cares?
Plus, if you don't like it as hot, this will help.

Game time!  


What is your favorite kind of chili???


  1. Mmmmm I was just thinking about chili yesterday... I'm so ready for it. We do ours with the meat, 'maters, beans (kidney, black & garbanzo), onions, and chili powder, but also add Trader Joes "melange a trois" frozen peppers, a can of spicy Ro-tel, and cayenne - the hotter the better! (OK, maybe there is a limit.) :P A little brown sugar too if the tomatoes make it too acidic. I dump the works into the crock-pot, let it simmer all day, then dig in - with cheese and SC of course! (I don't get the noodle thing either, hon. We come from dairy country!) Plenty left over to freeze and enjoy another day when I don't feel like cooking!

    Mmmmm... your photos are simply appetizing! You always inspire me, my friend :)

  2. I like mine with macaroni noodles. Yum. Hubby thought it sounded weird, until I made him try it. Yum. Think I'll make some this weekend! Thanks!


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