Monday, October 22, 2007

My Hardy Chunky Chili Recipe

The first post I ever did on this Blog was my recipe for Chili. With the temps dropping here in South East Kansas and Winter around the corner I thought it would be appropriate to post it again. This is absolutely the best Chili that I have ever made. We make it several times a year and it freezes well. You can also cut the recipe in half to adjust it for yourself.

My Hardy Chunky Chili

2 lbs lean ground beef or ground venison
1-2 packages of dry chili seasoning ( your choice )
1 large white onion chopped
4 large cans diced tomatoes, 28oz each with juice
2 large cans spicy chili beans with juice. I prefer Bush's chili beans but any will do.
1-2 cans Rotel tomatoes with chill peppers ( your choice )

Using Large pot
1) Cook ground venison/beef with chopped onion until no longer pink / Drain / Return to pot
2) Add the chili seasoning and stir into the meat/onion
3) Add diced tomatoes and stir
4) Add Rotel tomatoes and stir
5) Add chili beans with the juice from the cans and stir

Cook for several hours on low heat letting it simmer.

Serve alone or with shredded sharp cheese and a dollop of sour cream.

Can also be served over cooked white rice.

Leftovers freeze well.

Note: The more chili seasoning and Rotel tomatoes you add the spicier it is.

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