Tuesday, November 18, 2008

Tuesday: Hot and Cheesy Chili

This is a recipe inspired by my dad who makes the best chili ever! It is not too spicy, but you can easily kick up the spice! As the weather turns colder and the leaves start to fall I begin to crave chili season. Sigh, it's finally here and I have so many leaves to rake!

Here is what you need:
Ingredients: 1 can dark and 1 can red kidney beans, 1 pack of chili seasoning, 1 med. onion, 1 1/2 lb. ground beef, 1 can diced tomatoes, 1 can tomato juice

Step 1: Brown ground beef and onion

Step 2: Add about 1/3 of the packet of chili seasoning and let simmer about 5 minutes.

Step 4: Add tomato juice, diced tomatoes, browned ground beef w/ onion (drain) and both cans of kidney beans (drained).
Step 5: Cook on high until boiling

Step 6: Add the rest of the chili spices and if you like it spicier trying adding more chili powder.


Step 7: Then cover and let simmer on low for 2-3 hours. *Note, if you are short on time, you can eat this right away. Simmering it adds to the flavor, boils the juices down and softens the tomatoes.

Step 8: Enjoy your chili! I love to add shredded cheese, sour cream, cilantro and use tortilla chips to dip in the chili. You could also easily just use saltines or oyster crackers and cheese. Yummy, enjoy!

This recipe serves about 8 people.
*Frugal tip: Freeze what you have leftover to use for another meal.

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