Today we finally had our first snow of the season, so I just had to make a big pot of homemade chili to welcome it.
I wish we would have had this snow at Christmas, but it is so pretty today, that I cannot complain. I made the homemade chili early in the morning so that it could simmer a few hours. Bob built a fire and I baked some cookies. What a perfect day.
We did not actually get a lot of snow, about 3-4 inches at our house, but it was so cold. The temperature was only 10 degrees.
This is a basic chili recipe that I created a few years ago, but it always seems to turn out just the way we like it. I have shared this recipe with many people who say their families love it too.
Assemble the ingredients.
Ground beef, onions, green peppers, seasonings, tomatoes with jalapenos, 3 kinds of beans, and tomato juice.
Brown the ground beef, onions, and green peppers. Drain grease.
Combine the chili seasoning packet, salt, pepper, and chili powder in a small bowl. (I use Hot Chili Seasoning packet but Mild or Original can be used). Stir into meat mixture.
Stir in tomatoes. I use ones with zesty jalapenos, but plain ones can be substituted. I do that if making it for just the grandkids.
Drain the cans of beans and stir into meat. I use a can each of Hot Chili Beans, Kidney Chili Beans and Pinto Chili Beans. Simmer about 5 minutes, stirring constantly and then add tomato juice.
Add the tomato juice, stir, and simmer over a low heat for about 1 1/2 hours. If you want the chili to be thinner, add additional tomato juice or simmer with pot covered. If you prefer thicker chili, allow it to simmer with the pot uncovered.
I think chili tastes the best if you make it the day before serving so that the flavors have more time to blend.
Heat over a low heat, stirring frequently, before serving.
I like to set up a variety of toppings to go with this homemade chili.
I always make a pan of cornbread. I also serve corn chips or Doritos, shredded cheddar cheese, sour cream and green onions.
- 2 lbs ground chuck
- 1 medium onion, chopped
- 1/2 green bell pepper, diced
- 1 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon coarse black pepper
- 1 (1.25 oz} package HOT Chili Seasoning Mix
- 2 teaspoons chili powder
- 1 (14.5oz) can diced tomatoes with jalapenos
- 1 (15oz) can Hot Chili Beans
- 1 (15oz) can Kidney Chili Beans
- 1 (15oz) can Pinto Chili Beans
- 1 (46oz) jar tomato juice
- 1-2 Tablespoons sugar (optional)
- shredded cheddar cheese
- corn chips/Doritos
- sour cream
- In a large dutch oven, over a medium heat, crumble and brown the ground beef, onions, and green pepper. Drain grease. Return meat mixture to pot, over a low heat.
- In a small bowl, stir together the salt, pepper, seasoning packet, and chili powder. Sprinkle over the meat and stir to combine well.
- Stir in the tomatoes. Drain beans and add to meat mixture. Stir well to combine. Simmer 5-10 minutes, stirring constantly.
- Stir in tomato juice and sugar (optional). Simmer for about 1 1/2 hours on very low heat, stirring frequently. To obtain a thinner chili, may add additional tomato juice or simmer pot covered. For a thicker chili, simmer uncovered.
- Best if made the day before or at least several hours prior to eating.
- Reheat over low heat and serve with optional toppings. Great with cornbread.