For my whole life my family has been all about some chili. Both Mama and Nanny made amazing chili. As I said yesterday in my short little blurp about White Chicken Chili, we are pretty faithful to McCormick Seasoning. Usually my mom would just throw some hamburger meat, kidney beans, and seasoning into the crockpot in the morning and by supper time, we were enjoying a huge bowl of sweet loving chili deliciousness. So I was completely shocked when Mama shook things up a bit and made a chili from scratch. I decided that if Mama could do it so could I.
Now I made mine in a pot on the stove and let it simmer for a few hours, but you could certainly use a crockpot.This chili is super delicious and very easy. I must say I was a bit nervous about making chili from scratch for the very first time. I tried making a White Chicken Chili a couple years ago not using the mix and it was terrible. The bad part is, I know it was terrible because of me. Being that it’s Chili Week, I threw caution to the wind and gave it a shot. Now I’m not saying that I should enter a cook-off or anything (I will let the experts at the Big Galute Chili Cook-off handle that pressure tomorrow), but it was pretty darn tasty. And extremely filling. I only ate half of my serving. I also paired it with some Jiffy mix cornbread which I sprinkled on top along with a dollop of sour cream.
I will let yall in on this little recipe:
1 28 oz can of diced tomatoes
1 lb of ground beef or turkey
1 can of kidney beans, drained
1 can of pinto beans, drained
1 can of black beans, drained
1 can of corn, drained (I used frozen corn from the garden)
1 can of Ro-Tel Tomatoes and Green Chiles
1 onion, diced
3 cloves of garlic, chopped finely
2 tablespoons of chili powder
1 teaspoon of cumin
Pepper to taste
(My extras that are completely experimental: a pinch of sugar and a splash of Worcestershire Sauce… pretty good, added to the heartiness… I was feeling mad-scientisty)
Brown meat in a skillet and drain the fat. In a large pot or in a crockpot, combine all of the other ingredients. Mix in meat and stir until mixed well. Cover pot tightly. Turn on burner to low to medium heat depending on cooking time. If you start in the morning, slow and low. If you start in the afternoon, cook on medium for a nice simmer. Let the aroma fill your house and make your tummies rumble.
I wouldn’t let you go on Friday without a little football. Today is my Deddy’s (that’s how we say it here in NC) birthday! There is no better gift for him than all of his kids and their families at the football game to support his team tonight. So we will be there, under blankets because it’s finally cool, to cheer on his team. He is the Defensive Coordinator, and those boys have been on fire from what I’ve heard. It should be a pretty good game! And they are playing the alma mater of the girls’ preschool teacher. I’m going to make sure they say “Go Bulldogs!” all day tomorrow. Afterwards, Mama is planning to have us all over for chili and potato soup and all of the fixins “Chili Bar” style. I love the concept of a chili bar because there are so many ways to eat chili, with tortilla chips, crackers, Fritos, cornbread, cheese, sour cream, and some crazies eat it plain. I saw this pin for a cute setup for a chili bar, so I will being using some of the ideas to help mom set up for the post-game party.
Pin: Chili Bar Setup
Website: Celebrations at Home
I’m sure we will have some birthday cake too. Happy Birthday Old Man. (I’m sure he will appreciate the reference on my blog since his first response to “I’m starting a blog” was “What’s a blog?” with an eye roll… Oh fahhjer).
Hope you all are enjoying chili week so far. I will be back this weekend to review and tell all about my experience with my very first Chili Cook-off. Let’s pray for good weather and mild spices.