Saturday, December 6, 2014

5 Bean and Corn Chili-'Cuz Baby It's Cold Outside! {Recipe}


When the temperature starts to dip and we pull out our hats, mittens and sweaters it just seems like the perfect time to make our favourite comfort foods. One of my all time favourite cold weather meals happens to be my momma's chili. It is delicious!!! It is a bit sweeter than typical chili and is so chalk full of good stuff, it is guaranteed to make you feel warm and satisfied even on the coldest of winter nights. But, don't just take my word for it, make it for yourself and you'll know what I mean.


I realized after I took this pic and started cooking the food that I didn't have the
Worchestershire, Hot Sauce, and spices pictured. Oops! :)
 Can't Get Started Without:
~1&1/2 to 2 lbs extra lean ground beef
~1 16oz can Dark Red Kidney Beans
~1 16 oz can Garbanzo Beans
~1  can of Bush's Honey Baked Beans
~1 16 oz can Black Beans
~1 16oz can of Pinto Beans
~2 cans of kernel corn
~2 28oz cans of Hunts Garlic & Herb diced tomatoes
~1 medium onion, diced
~Frank's Red Hot Sauce (10-20 drops depending on your spice tolerance level)
~Worchestershire Sauce (about 10 drops)
~1 Tbsp Garlic Powder
~Chili Powder (to taste)








In a frying pan, brown your meat and onions.


Once your beef and onion mixture is finished, put it into a large stock pot along with all of your other ingredients and cook on medium low heat for about an hour. Don't forget to give it a quick stir every so often. :)


Now I find with chili, the longer it simmers, the more the flavours come alive. So, if you have the time, turn your heat down and simmer away for a couple more hours. Now don't get me wrong, this chili is still AMAZING with an hour of cook time, but extra time just adds to it's 'deliciousness'.


The other thing I love about this chili recipe is that is makes a huge amount of food! I love this because as of mentioned before, leftovers make my life sooo much easier. So, after my family and I are done eating our meal, I put enough chili in the fridge for the next night and the rest gets placed in the freezer for another couple of meals for later on down the road. How could you go wrong with making one dish that lasts for multiple meals!?

Also, if you happen to have these ingredients on hand, adding a bit of shredded cheese and a dollop of sour cream to your chili just finishes this dish off perfectly.


5 Bean & Corn Chili

Ingredients
~1&1/2 to 2 lbs extra lean ground beef
~1 can Dark Red Kidney Beans
~1 can Garbanzo Beans
~1 large can of Bush's Honey Baked Beans
~1 can black beans
~
~2 cans of kernel corn
~2 28oz cans of Hunts Garlic & Herb diced tomatoes
~1 medium onion, diced
~Frank's Red Hot Sauce (10-20 drops depending on your spice tolerance level)
~Worchestershire Sauce (about 10 drops)
~Chili Powder
~Garlic Powder

Directions
1. Brown ground beef and onions.
2. Combine all ingredients into a large stock pot.
3. Cook on medium low heat for about an hour, stirring occasionally.
(optional)
4. Lower your heat and simmer for an extra 1-2 hours.

(This chili can also be made in a crock pot. Once you've browned your meat and onions, just place all of your ingredients into your crock pot and cook on low heat for 4-6 hours)

I can't wait for you all to try this chili and let me know what you 
think!






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