Do you crave amazingly simple chili recipes? With the weather turning cooler it means it’s time to start making those tummy warming favorites. For my family, that means homemade chili. This dish is delicious, easy to make, and fills the house with warmth. Pair it with cornbread or a good crusty bread, and you have a fabulous meal that is great as leftovers too!
To save money on the meat, look for sales on roasts. Stew meat runs about $4.19 at the supermarket, while you can get a good roast for around $2.99 on sale and cut it yourself into pieces, as I did for the chili. This also allows you to trim the fat the way your family prefers, and you know what cut the stew meat comes from. If you purchase a large roast, you can freeze the meat you don’t use in the chili for stews later! Just partially freeze the meat, slice, trim, and cut into cubes.
Growing up in the South, we always had amazing chili. My mom made the best, and I was really glad that she passed her recipes down to me. You can make it so many ways, but this way is one of my absolute favorites. You can enjoy it topped with cheese or sour cream, or you can enjoy it plain. Mr. Crunchy loves to have it topped with cheese and crunched up Ritz Crackers. Being a southern gal, you can’t go wrong having it with a nice warm slice of cornbread. Slather on the butter, and down the gullet it goes.
What’s your favorite way to enjoy your chili?
2 lbs ground beef
1 1/2 lbs stew meat or roast, cut in bite-sized pieces
1 lg can (or 2 small) dark red kidney beans
1 lg can (or 2 small) light red kidney beans
4 small onions, chopped
3 cloves garlic, chopped
1 lg (2 sm) green peppers (can be sweet, ancho, jalapeno, etc), chopped
1 lg can (qt homecanned) tomatoes
2 packets of your favorite chili seasonings
shredded cheddar cheese (optional)
sour cream (optional)
Brown the ground beef in small batches in a frying pan, using a slotted spoon to drain into a larger stew pot, leaving the drippings behind.
Season the stew meat with salt and pepper, then brown in the drippings, along with the onions, peppers, and garlic. Move to the larger pot, leaving the drippings behind.
Add the beans and tomatoes, including their liquid. Stir in the chili seasonings and add enough water to cover plus 3 inches.
Simmer 6 hours, until thick and the meat is tender. Serve with your favorite garnishments.