It's been one of those weeks. Nothing much is going on. I feel uninspired with homemaking and cooking and such (although I did recently post about my first August cooking challenge that I experienced through The Daring Kitchen.) So I wasn't really sure what to post about this week. Then I thought, "You know, I think that everyone probably has their favorite chili recipe. I think that I'll share mine!" So here is my chili recipe, adapted from the Southern Living 2007 annual.
2 lbs lean ground beef or turkey
1/3 cup chili seasoning mix (see recipe below)
2 (14.5 oz) cans diced tomatoes with peppers, celery and onion
2 (8 oz) cans tomato sauce
1 (16 oz) can black beans, undrained
1 (15.5 oz) can small red beans, undrained
- Brown beef in Dutch oven over medium-high heat, stirring often, 4-5 minutes or until meat browns and crumbles; drain well.
- Return beef to Dutch oven. Sprinkle evenly with seasoning and saute one minute over medium-high heat.
- Stir in diced tomatoes and remaining ingredients; bring to boil over medium-high heat, stirring occasionally.
- Cover, reduce heat to low, and simmer, stirring occasionally, for 15 minutes. (Note: I combine all of the ingredients in a slow cooker and cook it on low for 6 hours instead.)
Chili Seasoning Mix
3/4 cup chili powder
2 tbs ground cumin
2 tbs dried oregano
2 tbs dried minced onion
2 tbs seasoned salt (like Lawry's)
2 tbs sugar
2 tsp dried minced garlic
Stir together all ingredients. Store mix in airtight container, up to 4 months at room temperature. Shake or stir well before using. Makes 1 1/3 cups.
My boyfriend deems this the best chili he's ever had! What do you like in your chili? Sausage or ground beef or turkey? Black beans or red beans or white beans? Vegetarian?
Everybody loves chili!