Before I moved to the Midwest I’d had chili probably once in my life. I didn’t like it. Then I moved and realized why people eat chili. It’s comforting, especially on those crisp Autumn nights when all you want to do is cuddle with your significant other and watch movies under a cozy blanket. So, I started making chili. I tried a few different recipes until I found the combination that both my husband and I liked. The recipe I”m sharing with you today is not exactly my every day recipe. I had some tomato sauce that my mom had made from fresh tomatoes from her garden. So I used that sauce instead of canned, but usually canned sauce is the way I go.
Not only is chili a great go-to recipe for it’s comfort factor, but it’s easy to make and takes little time to put together.
Here’s the recipe.
- 15 ounce of tomato sauce - I usually use no salt added Hunt's tomato sauce, but this time I used my mom's homemade tomato sauce and only had 8 ounces. I supplemented with beef stock
- 15 ounce (additional) beef stock
- 1 can no salt added diced tomatoes, drained (unless using less tomato sauce like me, then use the juices from the diced tomatoes)
- 1 can Bush's chili beans - we use medium sauce but you can use hot or mild.
- 1 lb ground beef - you can also use ground chicken or turkey, just add some olive oil when sautéing
- 2 tbsp chili powder, plus additional to taste
- 2 tsp brown sugar
- ¼ large onion of your choice
- 2 cloves of garlic
- a touch of red pepper flakes
- olive oil
- salt and pepper
- In a soup or stock pot warm olive oil to medium temperature. Meanwhile, chop your onion and garlic and once your olive oil is warm, toss in to cook. Turn down heat to medium low if necessary.
- In a separate skillet, turn heat to medium high and get your ground beef cooking .Cook until brown and semi-crispy.
- In your soup pot add in your canned ingredients and you tomato sauce and beef stock. Once your beef is done cooking, add that in using a slotted spoon.
- Add in your chili powder, brown sugar and salt and pepper, and red pepper flakes.
- , Let your chili cook over medium heat for 10 minutes. Taste and adjust for seasoning. If you feel it needs more chili powder, salt or pepper, now would be the time to add it.
- Let cook for another 5 minutes.
- Serve with crackers (if not watching carbs) or melba toast. For a little extra touch you can sprinkle some cheddar or mozzarella shredded cheese on top and stir it in until melted.
- Happy Cooking!