Chili

 

It's Fall and that means Football (Go Cowboys! Even though y'all stink!) and Chili! It's our tradition to have chili and cornbread for supper on Halloween. I usually make it in the crockpot so it's quick and easy and ready when we are. This year, I thought I'd make an estate sale recipe for chili. This one only called for 2lbs of meat, so I thought that would be a good amount for my family of 4 with some for leftovers. I cooked this one ahead of time because it has to simmer for 2 hours. Then we just warmed it up when it was time to eat.

It wasn't bad. I usually add beans (oh the audacity!) and some zucchini skins to "beef" it up. This recipe is all meat. I did have to thicken with a cornstarch slurry when the tablespoon of flour didn't thicken it up. We like our chili thick, not soupy. I'd probably make this again, but add some extras to it :)

Here's my interpretation of the recipe:

Chili

2 lbs meat

1 small can tomato sauce

1 can whole tomatoes with juice

2 cloves garlic

6 Tbs. chili powder

1 tsp. cumin powder

1 bay leaf

1 tsp. salt

½ tsp. pepper

½ onion chopped

Use tomato  sauce can and add 5 cans of water

Brown meat & drain grease. Put water, tomatoes & tomato sauce in pot. Chop up tomato. Stir, then add rest of ingredients except meat. Bring liquid to simmer & add met. Cover & simmer 2 hours. 

If you want juice a little thicker add 1 Tbs. flour mixed with to be about like milk, & simmer 15 minutes.

*I used 90/10 ground sirloin

*I had to add a little seasoning to the meat to cook it. I can't stand the smell of unseasoned meat cooking.

*Next time I would use diced tomatoes instead of whole and then chop them up. I would also add more fresh garlic and cook it all in one pot. Cook the meat first then add everything else. Less clean up is always a plus!

*Thicken with cornstarch if you can instead of flour.

 

I hope you enjoy and give this recipe a second chance in your kitchen too.

Chili Hash Brown Casserole

 

So it's May in Texas which means it's already starting to get hot. Who on earth would want to eat chili when it's not cold outside? Me. I would. Which means my family eats it. Haha! This recipe got a thumbs up from everyone. Even my youngest, who doesn't care for beans and who only like potatoes in french fry form (no tater tots!) and mashed, ate the hash brown topping and some of the beans. I'll definitely make this again once Fall gets here.

Here's my interpretation of the recipe:

Chili Hash Brown Casserole

1# ground meat

1 small onion diced

5 cloves garlic - minced

2 tsp cumin

2 tsp chili powder

¼ tsp red chili flakes

2 tsp salt

½ tsp pepper

4 Tbs tomato paste

1 - 14oz can diced tomatoes

Diced green pepper

1 can red kidney beans drained

16oz frozen hash browns shredded

8oz cheddar cheese grated

1 Tbs olive oil

Heat olive oil - add onions and garlic. Cook

Add beef - cook 5-8". Add pepper and seasonings

Add tomato paste, tomato and beans.

Cook 15-20" til thick

Pour chili in greased casserole dish.

Spread frozen hash browns over top and sprinkle with cheese.

Bake at 400º for 40"

Let sit for 10"

*I used 90/10 ground beef

*I used regular diced tomatoes. Next time I'll use the petite ones.

*The beans were drained and rinsed. Although next time I might not rinse them to help keep it moist for leftovers. Just drain them a bit.

** The " means "minutes" and the u with a line on top means "with". I guess that was a type of shorthand back in the day?

I hope you enjoy and give this recipe a second chance in your kitchen too.