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.


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.


Alison said...

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

mimbles said...

Liz, you're making me hungry!

Sara C said...

Awesome recipe! Thanks for letting me share it in my recipe roundup: