I just put on my first batch of chili for the season and figured I better blog about it! I have another post planned this weekend, and I’ll still get to it, but this is just too easy.
So here goes…
Take a pound of ground beef (or turkey if you wish) and 3-4 big links of Italian sausage and brown it. I used ground beef and turkey sausage for this batch but it’s totally up to you.
While it browns, spray your chili pot w/ some non-stick spray. Dice up an onion and whatever other veggies you like, carrots, celery, green peppers, whatever. Saute them for a few minutes. Today I used an onion, and some garlic. I had some carrots but I hate mushy carrots so didn’t use them.
This recipe is all about “using what you have” as Bethenny Frankle would say. Time to raid the pantry. When your onion and veggies are cooked enough, add your pantry elements…starting with the tomatoes.
Today I used the following:
2 14 oz cans of diced tomatoes
2 14 oz cans of whole peeled tomatoes
1 can of crushed tomatoes
I have an old recipe I use that calls for 2 25oz cans of diced tomatoes and 1 of whole peeled…so I improvised because I didn’t have enough diced tomatoes.
At this point I added some cumin and some chili powder. Just use it to taste. I probably but in about 2 tablespoons of each, but I did not measure it.
Now for the beans! Today I used:
1 14 oz can of black beans
1 14 oz can of dark kidney beans
1 14 oz can of great northern beans (or white beans)
Drain them and add them to the pot along with a package of chili seasoning.
Add your ground beef and sausage…and wait.
I let my chili simmer for about 4-5 hours.
Here’s a photo of it now…I’ll post one of the finished product later.