This being Super Bowl Sunday I asked my husband what soup I should make this week, and he said, "Chili! Of course!" But Week Six totally blew by without posting, and sadly, no photo, but I'm guessing you all know what a delicious bowl of chili looks like! Turns out this recipe really isn't very "soupy", as I combined one from my friend, Joyful Jodi, and another friend, Sweater Dan. (No alliteration there, because, of course, there's a story behind that name:) )
The recipe from Jodi was sent to me in 1999 in an email as her favorite to serve with Fiesta, and pile-on dish with rice, lettuce, Fritos, chili, cheese dip, onions, black olives, pecans, coconut, and the kitchen sink! Really. Whatever you like can go on this pile! It's really delicious, but is more of a meaty version of chili for topping things like this, or nachos, or Frito pies. I got Sweater Dan's version of chili which is always served at our small group party where the menu is Soup & Pie. It is very similar but adds green peppers, and leaves out the tomato paste, which of course is the key to making it thick instead of soupy. So this basic chili can be tweaked however you see fit, and it will be good! Guaranteed!
Since I've owned my special pot, LeCreuset, I've become accustomed to simmering dishes like this in the oven at very low temperatures, maybe 200-225 degrees. I think it works magic.
CHILI
2 lbs. ground sirloin
2 chopped onions
4 chopped green peppers
6 cloves garlic, minced
2 23 oz. cans diced tomatoes, drained
2 small cans tomato paste
2 T. garlic salt
4 T. chili powder
2 cans Ranch Style beans
Brown meat with onions and garlic. Add other ingredients and simmer for several hours.
Enjoy!
The recipe from Jodi was sent to me in 1999 in an email as her favorite to serve with Fiesta, and pile-on dish with rice, lettuce, Fritos, chili, cheese dip, onions, black olives, pecans, coconut, and the kitchen sink! Really. Whatever you like can go on this pile! It's really delicious, but is more of a meaty version of chili for topping things like this, or nachos, or Frito pies. I got Sweater Dan's version of chili which is always served at our small group party where the menu is Soup & Pie. It is very similar but adds green peppers, and leaves out the tomato paste, which of course is the key to making it thick instead of soupy. So this basic chili can be tweaked however you see fit, and it will be good! Guaranteed!
Since I've owned my special pot, LeCreuset, I've become accustomed to simmering dishes like this in the oven at very low temperatures, maybe 200-225 degrees. I think it works magic.
CHILI
2 lbs. ground sirloin
2 chopped onions
4 chopped green peppers
6 cloves garlic, minced
2 23 oz. cans diced tomatoes, drained
2 small cans tomato paste
2 T. garlic salt
4 T. chili powder
2 cans Ranch Style beans
Brown meat with onions and garlic. Add other ingredients and simmer for several hours.
Enjoy!
Looks good.
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