As I coast through this thing we call LIFE, I have come to realize there are a few things that every woman needs to have in her back pocket … A little black dress she looks drop dead sexy in … A cheat sheet on how long and at what temperature you cook chicken breasts in the oven … and a recipe for perfect chili. If you have these three items in your possession, you pretty much hold the world in your hand… haha! Go ahead, think about it and tell me I am wrong!
Now, I technically have TWO chili recipes. One has a ingredients list a mile long, it’s all fresh produce, 5 different types of hot peppers, chunks of beef … the whole 9 yards. It’s a GREAT recipe… it’s actually quite AMAZING!! But it’s not my favorite. It’s not my curl up on the couch, fight the dog (… or four…) for the blanket, cold weather outside, Saturday football watching go-to chili. It’s just not. I compare it to the time your standing in line at the meat counter at your local supermarket and you could take home a well marbled, perfectly seasoned Ribeye steak but what you are really craving is a juicy cheeseburger. You could have the ‘better’ of the two but sometimes you just want to get down and dirty. That’s THIS chili… the make no apologies, simple but hearty, oh-so-good, not going to break the bank chili. You are welcome.
You will need:
2 lbs Ground Beef
2 pkgs Taco Seasoning
1/2 Large Onion – diced
5 Cloves Garlic – diced
1/2 Green Pepper
1/2 Large Poblano Pepper
2 28 oz cans of your favorite tomato sauce
1 6 oz can tomato paste
1 pk McCormicks Chili Seasoning
1 15 oz can Kidney Beans
1 15 oz can Spicy Chili Beans
1 tbl Garlic Powder
1 tbl Onion Powder
1 tbl Smoked Paprika
1 tbl Kosher Salt
Fresh Ground Pepper
Grab your big chili pot (we all have one) and start by browning up your meat. Once the meat is no longer pink… take a deep breath… DO NOT DRAIN THE GREASE! I know it goes against everything we know to be true in this world but trust me, you want that extra flavor. Add in your diced onion, your garlic and your taco seasoning packets. Simmer on low for 10 minutes to let the flavors incorporate. Next, add in your peppers, your sauce (I like Hunts best), the chili seasoning packet and your spices. This is also where you will add in your tomato paste. Stir everything together and once everything is mixed in and warming up, check your seasonings and tweak accordingly. I always end up adding more salt, etc..
Here’s the really hard part .. ready?? Cover that bad boy, turn the temperature down the medium low and walk away. Stir it occasionally through the day but basically forget about it. I usually start mine in the morning and let is simmer all day until dinner. As meal time approaches, stir in your cans of beans about 20 minutes before you are ready to serve dinner so they have time to warm through. AND if you are one of those people (LIKE ME) that likes corn in her chili, this is where you would add that too. However, I am over-ruled in my house so I have to add my corn to my own bowl instead of to the entire pot. Pick and choose your battles.
This is also a great meal to do in the slow cooker. Simply transfer your browned meat mixture to your slow cooker and then finish off the rest of your recipe and let it simmer all day.
That’s it!! This is a can’t miss, easy to make meal and at the end of the day what you have is a hearty, thick, flavorful chili of which most of the ingredients you probably had in your pantry already.. just add your favorite toppings (raw onion, CORN, fritos and cheese for this girl!!) and you are done!!
Ok… you should probably make some cornbread to go with this too though.. but after THAT, you are DONE!