Chili Week

This weekend I made chili to feed a bunch of family before we all went to my son’s class play. So, I made my go-to chili recipe from the Betty Crocker Cookbook. I am a fan of simple chili. Straightforward. I’m not interested in adding cocoa powder or espresso powder or vegetables or many varieties of beans. Meat, beans, tomatoes/sauce. And this chili is easy to double, triple or quadruple, whatever will fit in your pot (my dutch oven can hold a quadruple batch).
Since I made such a huge batch of chili – and we have snow coming for the first time this winter – my week’s menu planning looks like this:
chili dogs, chili nachos, another bowl of chili please, maybe even put an egg on the chili this time


We top it with cheddar cheese, sour cream, fritos, banana peppers and your choice of Tabasco

Chili from Betty Crocker’s Cookbook Bridal Edition (mine: 2001, 2005 edition)

1 lb ground beef – I use a combination of ground beef and ground turkey

1 medium onion, chopped

1 clove garlic, finely chopped

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 T chili powder

¾ t ground cumin

¼ t salt

¼ t pepper

1 can kidney beans, drained and rinsed

Cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

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