Oct 20, 2010

One Two Three Chili



Every Halloween I make Chili and it just seems to fit. Actually I make it the day before so all the flavors get to meld together.  It's something special that happens like when you have leftovers, it just seems to taste better the second time around.  I call it 1,2,3 Chili because there are three easy steps.  I ususally don't like anything out of a can but for a few things I make an exception.  I'm the anti-spice person so if you like your chili a little more spicy just add what you like.

With this recipe there is always some left unless you have a big group.  With the leftovers there are two things I like to do.  The first one is to put some chili on a baked potato then add cheddar cheese, sour cream and chives.  Add a salad and it makes a meal.  The second is to make a taco salad, lettuce, chili, avocado, tomatoes, cheese, sour cream and chips.  You can't beat it.

1, 2, 3 Chili

2 lbs. ground meat
1 small onion, chopped
4 stalks celery, chopped
2 small cans stewed tomatoes, everything in can
2 small cans Bush's chili beans, everything in can
1 small can kidney beans, drain
salt & pepper
garlic or garlic powder
1/4 cup water

1.  Chop onions and celery.
2.  Brown ground meat, onions and celery, season, then add water & simmer 5 min.
3.  Add tomatoes and beans and simmer 20 min. on a low simmer. If you like your chili with more liquid this is when you can add up to 1 cup more water.

Garnish with cheese if desired.

SugarRush Recipe

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