Chilly (Chili) Weather

Chilly (Chili) Weather

On the first cool day of fall I had a craving for homemade chili.  After all it had been since April that I had made a pot of the chili.  So off to the grocery store I went to buy:

  • 1 1/2 lbs. ground beef
  • 6 ou. can of tomato paste
  • 10 ou. can of tomato sauce with green chiles
  • 15.5 ou. can of kidney beans
  • 14 ou. can of beef broth
  • clove of garlic
  • salt/pepper
  • chili powder
  • saltine crackers

Actually I had a few of these things in my pantry, but figured I’d list the ingredients here.

My husband and I have some differences of opinion when it comes to chili.  He likes it soupy and I like it thick.  Pinto beans is his choice for the beans, but I like kidney beans and lots of them.  He puts a teaspoon of sugar in his and I don’t.  Spaghetti is a must for his chili, but I’d rather not have it in mine.  (I think my dislike of spaghetti comes from my elementary school days when the kids would eat it and say it was worms.)  Also if I use whole wheat spaghetti to try to make it a little healthier he complains.  He even sometimes put sausage in his chili which I don’t care for.

If you want to know my recipe for chili watch the following images.

Written instructions:

I brown the ground beef and strain the grease.  Then I cut up about a 1/4 cup of onions and brown it in the meat.  Next I add the chili powder and some pepper.  I like to use both tomato paste and canned tomatoes.  Home canned makes the chili delicious.  I usually add table salt, but recently I’ve heard how good Himilayin pink salt is.  I bought some on Boxed.com.  You can click here and buy it.  https://www.boxed.com/invite/7BSIF

Cook the spaghetti for about 15 minutes if you want it in your chili.  This is a quick and easy to make meal.  I like to serve mine with crackers and sliced cheese.  Sometimes I fix pimento cheese sandwiches to go with the chili.  It also tastes great to add grated cheese on top of your chili.

 

Usually I have chili left over.  Here is my recipe for Frito Chili which is quick to make for the next day’s meal.

 

  • Preheat oven to 325 degrees
  • Left over chili
  • Fritos
  • Grated Cheese
  • Cut up Onions
I layer these ingredients into a small greased pan suitable for the oven.  Top with the cheese and bake for about 20 minutes or until hot and the cheese is melted.
Serve with a tossed salad.  Such an easy way to use your left over chili.
Cookware I used:
Pampered Chefpampered-chefI love my pampered chef cookware.
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pampered-chef-meat-masherThe meat masher from Pampered Chef is great for cutting the meat without scratching your expensive cookware.
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I know there are lots of different ways to make chili.  I’d like to hear about your ways.  Just leave your comments below if you’d like to tell me.

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