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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my recipe that I am typing from memory. This is for Jeremy so he can make chili too, but you might like it as well. This makes enough to feed a small army. You can half it and it would still make plenty. I like to make a large quantity and eat on it for days. I add to (and take away from) this recipe depending on what I have on hand, but this is my basic recipe. Ingredients:
1 1/2 lbs ground round |
1 onion, minced |
1 teaspoon salt |
1 tablespoon chili powder |
5 (15 ounce) cans dark red kidney beans |
1 (15 ounce) can kidney beans in chili sauce |
2 (15 ounce) cans diced tomatoes, diced petite |
2 (15 ounce) cans tomato sauce |
1 (5 ounce) can tomato paste |
1 (10 ounce) can campbell's tomato soup |
chili powder, to taste |
cayenne pepper, to taste (optional) |
2 tablespoons sugar |
1 (16 ounce) bag frozen corn |
shredded sharp cheddar cheese, to garnish the top |
Directions:
1. Brown the hamburger in a dutch oven. I use ground round because it has less fat but you can use whatever. Drain the grease off. Throw the onion in and let that cook a little until the onion gets kind of tender (won't take long at all). Add your salt and the tablespoon of chili powder.
2. Now, start opening up your barrage of canned items. I like my chili to have less meat and more beans, but most people don't like this many beans. You can certainly leave some out. Open the beans up and drain off the nasty bean juice. You can rinse them if you like (I do, but I didn't use to and they were fine). I don't drain or rinse the spicy can though because you want those spices in your chili. Throw all the beans in and add some water. Like maybe 1/2 of a cup. More if you like it more soupy.
3. Dump your tomato-based cans inches The diced tomatoes, the tomato sauce, the tomato paste, the tomato soup. You can leave out the soup and the paste and it will still be fine. Just play with it.
4. Also add a little sugar, and some more chili powder. I like to add quite a bit of chili powder but go slowly because it's a lot easier to add a bit more than to have added too much and then try to take away. Just use your own judgement. Cayenne pepper, too, if you like, If you don't have that, don't worry. Garlic powder if you want, as well, but I don't always add that. You can if you have it.
5. A few years ago I discovered that chili was good if you added some corn to it. I usually just buy a bag of frozen corn and throw that in at the end. You can use canned corn too. Either one, both are fine. If you are making a smaller pot of chili then the canned corn would probably be best.
6. OK now cover this (or don't) and let it simmer for a while. Maybe about a half hour or so. When you're finished, be sure to refrigerate your leftovers, you can eat on them for days. It tastes better the second day anyway, after the flavors sit around and mix for a while.
7. After you ladle out a bowl of this chili, add a handful of shredded sharp cheddar cheese, and serve with some Keebler Town House crackers. You can use Zestas if you like but they aren't as good in my opinion.
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