Sunday, February 1, 2009

Liz's Canned Chili

I am all about simple, easy, and less work when it comes to cooking. I don't do complicated.

Once upon a time, I found a great recipe for a knock off of Wendy's chili. It was good but involved a lot of cutting and chopping and such. So I adjusted it to make it easy. And now I'm going to share it with you! It's a little late to make it for the Super Bowl... but it's dang good chili anytime! Mine's in the Crock Pot right now.

Ingredients:

3 lb ground sirloin
frozen onion
minced garlic
seasoning - salt/pepper, etc
2 cans of kidney beans, drained
2 cans Red Gold tomato sauce
2 cans Red Gold petite diced tomatoes
1 can Red Gold roasted garlic and onion tomatoes
1 can Red Gold chili ready with onions tomatoes
2(ish) tb chili powder
1(ish) ts cumin
1 1/2 c water

In a large skillet, add onion and garlic. I love both so I use a lot of each and I never measure. Get those started up and add your ground sirloin. Sprinkle on seasoning halfway through browning. I use a local seasoning called Shoup's that I get from our State Fair. It has a lot of stuff in it but the main seasonings in it are garlic, salt, and pepper. In a crock pot or large soup pot, open all those cans, drain the kidney beans, dump everything in. I do mine in the Crock Pot- easier but not as fast as on the stove. Add chili powder and cumin, mix well. Drain the meat. Add drained meat to the tomato mixture, stir well. Add in 1 1/2 c water. Cook it. I do mine in the Crock Pot on high for 2-3 hours. You can simmer on the stove for an hour. Basically cook until everything is hot and bubbly and well melded and such. Serve with... sour cream, cheese, fritos, crackers, etc.

3 comments:

Flartus said...

Guess what? I'm re-butterflying you! It's in my just-posted Jan. 31st post, if you want to see why.

Mim said...

Liz, you're making me hungry!

Sara C said...

Awesome recipe! Thanks for letting me share it in my recipe roundup: http://solidgoldeats.com/2013/10/12/fall-soup-recipe-roundup/