I went outside yesterday and it was actually COOL. You know, the kind of weather where your hair doesn’t frizz instantaneously and your clothes don’t stick to your sweaty skin? Our weather man said it has not been that “chilly” (the high was in the mid-70s) since MAY. People, that is insanity. So, with cooler weather on the horizon, I am starting to get really pumped for fall. Crisp air, changing leaves and college football. Not that I watch college football of my own free will, but football means fall, so I like it for that reason. All of this thinking about fall makes me start thinking about cold-weather food. Soups, stews and chili. So, in preparation, I thought I would share my chili recipe with you.
Jessica’s Awesome Chili
1 lb ground chuck
14 oz can diced tomatoes
14 oz can tomato sauce
14 oz can dark red kidney beans
1/2 tsp sugar
3/4 tablespoon chili powder
pinch of cumin
Salt, pepper and garlic powder to taste
*optional* red pepper flakes
1) Brown your hamburger meat and drain grease. If you like your chili HOT, add a shake of red pepper flakes here.
2) Stir in your kidney beans. Cover and cook over medium heat for about five minutes.
3) Add your diced tomatoes, stir, cover and cook for five minutes.
4) Add your tomato sauce, sugar, chili powder, cumin, SALT, pepper and garlic powder. Bring up to a simmer, cover and reduce heat to medium low, stirring occasionally. Let this chili simmer for about 20 minutes, though it’s up to you depending on how chunky you like your tomatoes- the longer you cook it the more they will break down. I? Love chunks!
5) Give it a final taste and adjust your seasonings.
6) Eat as-is or top with grated cheddar cheese (Trevor’s favorite). Serve with saltine crackers or corn chips (<– Trevor turned me onto this, and it’s darn good!)
This is a soupier chili- I know everyone has a preference, but this is my particular favorite style of chili. This is a great, inexpensive meal that is super easy to double and freeze leftovers for a day where you don’t have time to cook. Enjoy!
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