Chili Recipe

Brrr… they are predicting the first snow of the season here! It’s nippy and wet out, and it’s a perfect time for chili. Luckily for me, I have some in the freezer that I made last week, and I heated up a bowl for lunch. My boys don’t like chili, silly guys!

My chili is an adaptation of the chili my mom made when I was growing up. My grown daughter now makes her own chili, that I’m sure she’s adapted from mine. It’s a family tradition, I suppose.

Chili

Mmmmmm.... chili

1-2 pounds ground beef
3 cloves garlic, minced
1 28oz. can of pinto beans or 4 cups cooked pinto beans (for extra kick, use the “Hot Chili Beans” from Kuner’s)
2 16 oz. cans of kidney beans or 4 cups cooked kidney beans
1 28 oz. can of diced tomatoes. Or whole tomatoes that you dice. Or 3½ cups of fresh tomatoes that you’ve peeled and mostly seeded.
1 28 oz. can of pureed tomatoes. Or 3½ cups of tomatoes that you’ve peeled, seeded, and pureed.
1 tablespoon of cumin
2 tablespoons of chili powder
1 teaspoon dry oregano
1 can diced green chiles

Brown the ground beef and drain. Add the garlic and cook for a couple minutes more until the garlic is tender. Add the remaining ingredients and stir. Let simmer for as long as you can stand it, until the smell in your house makes you grab frantically for serving bowls.

Makes a bunch. Freezes beautifully.  Serve with cheese and either crackers or corn bread.

Chili is one of my favorite things, because it makes the best leftovers in the world.  Ideas for the leftovers: Over hot dogs in buns for chili dogs. Over omelets. Over rice or noodles. In tortillas for burritos. With broken corn chips, lettuce and cheese for taco salads.

Check out Life as Mom for the Ultimate Recipe Swap