As winter comes to a close, I like to bring out my favorite cold-weather dishes for their last meal of the season. Chili was the dinner choice last week, and although it seems like a tedious task, it's really quite simple. All you need is the following:
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| Chili Cheese Frito's, Hunt's Diced Tomatos for Chili, Bush's Chili Beans, and Hunt's Tomato Sauce |
You will also need:
aprox. 1lb. of ground meat (I use turkey)
1/2 a chopped onion
2T chili powder
1/2T cumin
1t salt
1/2t pepper (I used white pepper, but black is fine.)
1/4t garlic
Red Pepper to taste
1 can of cheap beer
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| I like this recipe b/c I get to use my beautiful Dutch Oven. |
On Med/Low heat, brown meat in Dutch Oven (or stock pot). While cooking, season with a dash (or several) of your spices. When meat is fully cooked, add your onion, beans, diced tomatoes, and tomato sauce. The cans do not have to be drained, but I get most of the juice out of them as I can. (I like my chili really thick. If you like yours a little soupier, just open the can and pour everything in.) Stir, then add your measured spices. Stir again. At this time, you should add 1/2 to 3/4 of your beer, depending on the consistency you want your chili. Turn heat to low, cover, and cook 4 to 6 hours, stirring occasionally. If the chili gets too thick for your liking, just add more beer. I serve this over Chili Cheese Frito's and top it with cheese, chopped onion, bell pepper (not pictured, as they were $2.49/ea), and sour cream.
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