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Chili

September 21, 2009

As much as I hate to see summer go, I’m so glad fall is here.  Fall is the start of so many things, including food, and it also opens the door for a lot of different types of food that aren’t craved so much during the warmer months.  Sometimes there is just nothing better than a big bowl of hot soup or chili on a cool fall evening.  There is just something about a warm bowl of chili that says comfort and makes you feel so good.

Last night we had our first batch of chili for the fall.  Spencer has been asking me to make some for quite some time but we kept having stuff come up and I just never got around to making it until now.  He had been away for the day, so I decided to do some housework and surprise him with some chili.  When he got home he had the mindset that we would go out, since I had been working around the house, and to his surprise I had started making the chili.  He was so excited about finally getting his chili and I was looking forward to curling up on the couch with a big bowl myself.  I have made a couple of traditional chili recipes in the past but I have to say that this recipe is by far my favorite.  This had the right amount of spice, it wasn’t too spicy but wasn’t to bland either, it definitely had a kick to it.  If you’re not a fan of spice reduce the amount of red pepper flakes and hot sauce.  The combination of all of the flavors was so good, and there wasn’t one ingredient that overpowered the rest, it was a perfect blend of everything.

Chili

Chili 

Ingredients:

1 Pound ground beef

1 Pound sausage (I used regular mild)

1 Medium bell pepper, chopped

1 Medium onion, chopped

2 Cans kidney beans, drained

1 Can black beans

2 Cans stewed tomatoes

1 Can Rotel

1 Can tomato paste

1 Tsp red pepper flakes

1 Tsp garlic salt

1 1/2 Tsp chili powder

Pepper to taste

1/4 Cup hot sauce (I use Louisiana Hot Sauce)

1 Tbs butter

1/2 Cup water

Directions:

In a large skillet brown the ground beef and sausage.  Once cooked drain the meat and set aside.

In the same skillet add onions, bell pepper, and butter.  Saute the veggies until onions begin to turn clear.  Remove from heat. 

Place meat and onions in crock pot or large pot and mix.  Add the beans, tomatoes, rotel, red pepper flakes, garlic salt, pepper, chili powder, water, hot sauce and tomato paste and mix together.  Once ingredients are incorporated turn crock pot on high (Or stove on low-medium) and let cook. 

If you are using a crock pot; cook on high for about 1 1/2 -2 hours stirring occasionally.  For stove top, cook on low-medium heat for about 45 minutes, stirring occasionally. 

Chili

Recipe Source: A Lynsey original

 

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