Friday, August 28, 2015

The Best Chili

Simple chili con carne!

We just call it Chili in my house, but, I still love the way my old Betty Crocker book calls it Chili Con Carne. 

Chili is a popular dish of beef (ground or chopped) stewed with seasoning and chili peppers. Although chili -- or chili con carne -- probably originated in Texas, there are many variations around America.  Some variations on the traditional Texas chili include chili with beans and other types of meat. The popular Cincinnati chili, an elaborate spaghetti topping with layers of chili made with Middle Eastern seasonings, chopped onions, beans and cheese, was created by Athanas Kiradjieff in 1922. 

Well, now that we've had that little history lesson, my point is, however way you like it, it remains a favorite throughout the country.  Here's a great recipe that's been in my house for many years and we all love it!   I use a can of Rotel to add a little heat, but if you'd like more, you can add a chopped chili pepper in with the ground beef at the beginning, or a few drops of hot's all up to you!

Chili is so easy to make, too!  You basically throw everything into the pan and let it cook until it's flavors are incorporated.  It's also a great slow-cooker dish, and we love our slow cookers...makes a busy life so much easier!  *See below for super easy instructions.

Top it with shredded cheddar cheese, a dollop of sour cream and sliced green onions...and don't forget to make the cornbread to complete this delicious meal!


2 Tbsp. olive oil or vegetable oil
2 lb. lean ground beef, turkey or venison
1 cup chopped onion
2 cloves garlic, minced
1 (10 oz.) can Rotel (diced tomatoes & green chilies, with liquid
1 (8 oz.) can tomato sauce
1/2 can beef broth or 1/2 cup water
1 tsp. ground oregano
2 Tbsp. chili powder
1/4 tsp. red cayenne pepper
1 Tbsp. sugar
1/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 (15 oz.) cans red kidney beans, rinsed and drained or 1 can kidney and 1 can chili beans

Toppings:  shredded cheddar cheese, chopped onion, corn chips, and sour cream for garnish


Cook meat, onion and garlic in 3 quart saucepan with olive oil until beef is brown.
Stir in remaining ingredients except beans.
Heat to boiling, reduce heat to low.  Cover and simmer 1 hour, stirring occasionally.
Stir in beans.  Heat to boiling, reduce heat to low.
Simmer uncovered about 10 to 15 minutes, stirring occasionally, until desired thickness.  If it's too thick for your liking just add a little more broth or water.
Serves 8-10

*Slow Cooker Version:  Cook your meat first, then place all ingredients into the slow cooker.  Cover, cook on low for 8 hours.  I love how easy this is!

Tip:  Leftover chili is delicious over hot baked potatoes or sweet potatoes.

And be ye kind one to another, tenderhearted, forgiving one another, even as GOD for CHRIST's sake hath forgiven you.  -Ephesians 4:32

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