Skip to main content

A New Chili Recipe!

We love chili around here.  I crave it whenever the weather outside gets overcast and cold.

The recipe I normally use, I got from my friend Diane years ago.

I like it because it's simple.  I brown a pound of whatever ground meat I have around (my favorite is turkey or chicken) with a chopped onion.  When the meat is done, I dump in a can of hot chili beans and a can of either Rotel tomatoes, or just plain canned tomatoes.  I can make it feed more people by adjusting the number of cans of beans and tomatoes.  Then I just let it fester on the stove for however long I can stand to smell it and not dive in!

If I had one criticism of the recipe, it would be the thickness.  Sometimes I add a cornstarch slurry after it simmers for a while in order to tighten it up a bit.  I have also used equal parts flour and butter.  Both thickening methods work fine.

I was wandering around on Pinterest a few days ago, and I came across a blog entry on one of my favorite blogs, "Food Pusher" about making chili mix at home.  I know a lot of people buy the packets of chili seasoning mix at the store.  But I also know most mixes like that are full of preservatives, and mostly just salt.  I was very curious to see if the recipe for chile seasoning on Food Pusher would taste decent.  I was hoping it would.  I was thinking I could frankenstein the two recipes together to improve my own chili recipe.

It was a rousing success!  I followed the Food Pusher recipe with the following exceptions.....  I did not have dried basil (because I find it pointless), so I left it out.  I used a can of fire roasted diced tomatoes instead of tomato sauce, and I used a can of chili beans instead of regular beans.  I also used slightly less water because of the juice in the can of tomatoes.  As you can see in my crappy photo, I garnished mine with some guacamole.  Because I could.  You could also add chopped fresh cilantro, diced onions, sour cream, crushed tortilla chips, or whatever you want.

While I doubt I will make up the chili mix in advance (it's just as easy to measure the spices directly into the chili), I think the flavor profile was spot-on!  I did add additional hot sauce to my bowl, so I might add either some chipotle powder or maybe even a diced chipotle pepper to the mix next time.

Do you have a favorite chili recipe you use all the time?  If so, share!  I'm always looking for ways to tinker with my repeated recipes to make them better!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!