My family didn’t really start eating chili until about two years ago. That might have something to do with the fact that I didn’t eat it until about two years ago and never made it, but I’m not really sure. Just a guess. Anyway, chili is really pretty awesome when it’s cold, you’re feeding lots of people on a budget, you’re pressed for time, watching football, or need comfort food. In other words, it should be a staple in anyone’s household in the fall and winter months!
Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 2 hours
1 onion, chopped
6 gloves of garlic, minced
3 T. olive oil
5 lbs. ground chuck
4 oz. green chilies with liquid
3 10 oz. cans beef consommé
2 cans Rotel Chili Fixin’s
4 oz. can tomato paste
3 tsp. oregano
4 tsp. cumin
3-5 tsp. chili powder
2 cans kidney beans with liquid
Shredded cheddar cheese
Preparing Fabulous Chili:
Saute onion and garlic in olive oil for 5 minutes, stirring often. Add meat and cook until no longer pink. Add chiles, beef consomme, Rotel, tomato paste, oregano, cumin and 3 tsp. of chili powder. Bring to a boil. Cover and simmer 1 1/2- 2 hours. Add beans and stir to blend. Add more chili powder, if desired. Ladle into a bowl and serve with your favorite toppings.
You can’t rush chili. What makes it delicious is letting the flavors blend after cooking it for a long period of time. More times than not, I will make it the day before I want to serve it so the spices and ingredients really have time to come together to form a perfect union that will cause a dance party in your mouth!
Substitute pinto beans for the kidney beans, or ground turkey for ground beef!
Chili freezes well. Just make sure you double bag it to prevent freezer burn.