Yesterday, I mentioned that I was making chili because I was expecting a house full of company. There were some requests for the recipe, so here it is.
I cook up 4 cups of pinto beans, with no seasonings.
When the beans are tender and the broth still pretty thin, turn them off.
Fry 1 lb. hamburger meat and 1 cup chopped onion until meat is done and onions translucent.
Add to the beans along with a 28 oz. can of Rotel diced tomatoes with green chilis for mild chili or Rotel tomatoes with jalapenos for more kick, salt and chili powder to taste.
Add a cup of chunky salsa (optional).
Let that simmer slow until it is as thick as you like your chili.
If chili is too spicy for your taste topping with cheese helps to tone down the ‘bite’.
This made about a gallon of chili. Everyone except Hubby thought it was great, he thought it needed more chili powder. What does he know?
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Chili is one of the only things I know how to cook. I got the recipe from the old Rodale cookbook and I always thought a little bit of celery diced in there added a nice zestyness.
🙂
I once worked in a little IT shop where four of us would make chilli and make it as hot as possible, then bring it in to share and pretend we liked it 🙂 – there were some burning days… .but it was the rugby player, the ex military guy, the Chinese guy, and the geek all vying for true man-card status 🙂