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! :) |
~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.
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.
~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!
wow very healthy and nice collection of meals :)
ReplyDeleteThank you! :)
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That's great Janice, thank you so much!
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