Friday, January 23, 2009


So, I make two kinds of chili...what I consider the really good stuff (and I've been told by a few people that it's the best chili they've ever tasted) and the other kind, which is more of an easy skillet version (the kind that I don't want to take all day to prepare/simmer).

Easy Skillet Chili

1 lb ground beef
1/2 medium onion
1/2 large green pepper
1 can undrained red kidney beans (dark or light whichever you prefer)
1 can undrained diced tomatoes (I prefer Hunt's diced tomatoes with green pepper, onion, and celery, or the diced tomatoes with green chilies from some added kick)
1/2 cup water
1/2 cup instant rice
2-3 garlic cloves

garlic powder
chili powder

1/2 cup - 1 cup shredded cheddar cheese

Brown the ground beef with the chopped onion and garlic.
Drain the grease, and then add the remaining ingredients to the skillet, except the cheddar cheese and stir. With the seasonings, I never measure in teaspoons/etc, I always just add to my taste. Bring the mixture to a boil, reduce the heat, and simmer covered for 20 minutes. Stir occasionally. After the 20 minutes is up, throw the shredded cheese on top and cover again to melt the cheese. Serve with Frito Lay corn chips or cornbread.

The Really Good Chili

The secret to the really good stuff is using Brooks Hot & Mild Chili Beans - whatever sauce the beans are in is great, and only gets better when you add to it...

So, when I usually make an entire pot of this chili (to serve for a party) or my husband and I will enjoy leftovers for awhile, this stuff is great for chili dogs!

1 Large Can Brooks Hot Chili Beans (I think it's the 40 oz - though not sure)
1 Large Can Brooks Mild Chili Beans
1 1/2 lbs Ground Beef
1 Onion
3-4 Garlic Cloves
1 Green Pepper
1 Red or Yellow Pepper
1 Large Can of Undrained Diced Tomatoes or 2 smaller cans(again, I prefer the Hunts diced tomatoes with green pepper, celery, and onion)
1 small can diced green chilies
1 small jalapeno (optional, if you like heat)

Chili Powder
Garlic Powder

Brown the ground beef with the onions, garlic, and green or red peppers. Drain the grease, and then throw into a large pot. Add the Brooks beans (undrained of course), tomatoes, green chilies, to the pot, and then season to your liking. I usually simmer on low for about two hours or so, obviously watching carefully to make sure the bottom doesn't burn, stirring occasionally. You can also add fresh chopped cilantro to the top once you've dished it out. We usually top with shredded cheddar or jack/colby cheese and a dollop of sour cream and serve with corn bread.

Side Bar: I went to JoAnn's today (a sewing/craft store) and bought a bunch of fabric for my baby tag blankies and the Black Apple dolls (by Emily Martin) that I'd like to try my hand at making. I'm so excited to get started! I'll keep you posted on my progress!


Anonymous said...

Sounds delicious, both of them, and today it turned really cold here. I'll have to try one of these out!! Thanks for sharing your recipes!!

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