as the weather is getting colder and colder, all i want for dinner is chili.
or at least something hot, and in a bowl.
i found this recipe years ago (not really sure where) and it is my standard chili recipe that i always use. i have edited it over the years and kind of made it my own. it is pretty spicy, which i love, so you’ll need to watch out if you’re sharing it with little ones.
since it’s got a little kick to it, i highly recommend a dollop of sour cream as a topper, along with a helping of shredded cheese – for me, a few pinches… for my husband, about 1/2 cup. (this chili is perfect alongside a plate of these cheddar-green onion muffins.)
*recipe edited OCT 2013*
hoosier daddy chili
1 lb. ground chuck
1/2 white onion, finely chopped
4-5 cloves garlic, minced (or you can grate them over the pot)
1 tbsp ground cumin
2 cans condensed tomato soup
25-30 oz beef stock
1 can original rotel (if you want it spicy, get the HOT rotel)
3 tbsp chili powder
1 can red kidney beans, drained
1 can ranch-style beans (don’t drain)
freshly ground salt & pepper
1. in a large pot or dutch oven, cook ground chuck over medium-high heat. add onion about 1/2 way through and cook until onion is slightly translucent and meat is no longer pink. drain if desired. lower heat to medium. add garlic and cook about a minute. add the cumin & chili powder, stir & cook another minute.
3. add tomato soup, beef stock, and rotel – stir to combine. reduce heat to medium-low and simmer 20-30 minutes.
4. add beans and simmer 30 minutes more. season with salt & pepper to taste. take off heat and let cool about 5-10 minutes in the pot, then serve.
serve with sour cream, chopped onions, shredded colby or cheddar cheese.
note: this will give you 6-8 good sized bowls of chili. we recently had a large group of people over, about 15 folks – i doubled this recipe and we had exactly enough for everyone. nothing leftover.)
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