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

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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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