Another cold weather favorite. Chili in the belly for chilly nights… or days depending on when you are eating this hearty bowl of goodness. An awesome thing about chili? You really can’t go wrong with throwing things in a pot and simmering for a couple hours.
I’ve had good feedback on my Chillin’ Chili. You can try it for yourself. And always remember taste as you season. My measurements on the spices are just an estimate, you can do more or less, depending on your preferences. Enjoy!
1.5 lbs ground beef
14 oz can of tomato sauce
15.5 oz can pinto beans with liquid
15.5 oz can kidney beans with liquid
1 medium onion, diced
4.5 oz can diced green chilies
2 stalks celery, diced
4 vine ripened tomatoes, chopped
1 tsp cumin
1 tbsp red cayenne pepper
1 tbsp freshly ground black pepper
1 tbsp lawry’s seasoning salt
2 tsp chipotle seasoning
1 cup water
Brown ground beef in your chili pot, then drain. Smash and stir into crumbles. Add tomato sauce, beans with their liquid, and the rest of the ingredients. Stir and bring to a simmer. Reduce heat to low, stirring often for at least two hours.
Serve with cheese, sour cream or anything else you like!