The weather has been consistently cool, leaves are starting to turn so that means one thing. Chili!
This recipe makes enough for 8 to 10 servings so I froze half so when we're snowed in we I can easily reheat and warm everybody up. Serve this with corn chips and a wool sweater.
Ingredients:
- 3 Tbs. olive oil
- 1/2 large onion, diced
- 1 lb. ground beef
- 4 cloves garlic, minced
- salt & pepper to taste
- 1 tsp. Lawry's season salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 3 Tbs. Worcestershire sauce
- 1 can (6 oz.) tomato paste
- 1 can (14 oz.) chili ready diced tomatoes (Brands that have Chili Ready tomatoes: Hunts and Red Gold)
- 1 large can diced tomatoes
- 1 can pinto beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 can diced mild green chilies
- 2 cans beef broth
Ingredients:
- In a heavy pot, saute onion and garlic in olive in olive oil until translucent.
- Add ground beef and cook until no longer pink.
- Drain grease.
- Add salt, pepper, Lawry's, cumin, chili powder and Worcestershire. Combine well and add more salt and spices according to your personal taste.
- Add the rest of the ingredients and combine.
- Simmer over low heat for 30 minutes to an hour.
- Top with shredded cheese and corn chips.
Enjoy!
For more from Stephanie, visit her blog at www.hugskissesandsnot.com.
