AUTHOR: Carolyn Savage | POSTED: October 6, 2012 | COMMENTS: None Yet - Post a Comment
CATEGORIES: Love This...Not So Much,
So our plans for Friday night were thwarted by good ole’ Mother Nature. So, instead of our fall outdoor plans, we opted for a cozy evening inside whipping up one of our favorite cold weather comfort foods!
The recipe I use is my mom’s, but I’ve tweeked a bit over the years because I make it in such giant batches that I can vary the beans, and throw in some spice! (Have I ever mentioned that Sean likes to sweat when he eats?)
A few tips about making a decent Chili!
First, chili powder matters. I used to use the store brand at my local grocery, but recently learned about Penzeys Spices (Penzeys.com). Their spices are hand mixed with only the best ingredients. Trust me when I say…it makes a difference. I like Chili 9000 chili powder. It’s spicy yet only delivers a teensy bit of heat. Sean may like it spicy…but I let him doctor his own bowl with whatever he wants. He knows if he uses this…
He has to sleep on the couch! (To purchase Slap Yo Mama Butt Burning Spice visit satansbreath.com. NO…I’m not kidding.)
Second…and last tip! I make this in a huge batch so we eat, and I’m able to get four-five additional dinners out of this culinary effort. I freeze the chili in quart container Gladware. Yay me!
4 lbs ground sirloin
4 cups chopped yellow onion
3 cups chopped green bell pepper
4 cloves garlic – pressed, minced or chopped…whatever
4 16 oz cans chopped tomotoes
2 16 oz cans dark red kidney beans
2 16 oz cans black beans
2 cans yellow corn
2 cans white corn
4 8oz cans of tomato sauce
8 tsp of Chili 9000 powder (or whatever powder you want to use)
2 tsp salt
1 tsp black pepper
Brown meat with onions and green pepper. Drain. Add rest of ingredients, mix well and simmer (covered) for one hour. Serve with fixins. (Cheese, sour cream, oyster crackers, tortilla chips, hot dogs, jalapenos, and of course…Slap Yo Mama Butt Burning Powder…if you want.)
Oh…and serve with a Margarita. Why?