The weather is finally starting to cool down a little in the evenings- yay! It may seem a little early still, but I made a batch of Yummy Surprise Ingredient Chili this week.
I created this recipe years ago when we lived in Oklahoma. We ate our food much spicier then, so I’m giving you the recipe with both the original spicy measurements, and the currently used wimpy-but-still-tasty measurements in parentheses . Let’s get started!
Brown 2 pounds ground beef with 1 chopped onion and 1 chopped green pepper. Drain.
Add remaining ingredients to pan and simmer for half hour or more. If it’s a little thicker than you’d like, add water.
It actually tastes better the next day, so if you are better at planning ahead than I, cook it the day before and reheat the next day. And the next. Freezes well, too. Yum!
Serve with shredded cheese and sour cream. Tastes great over a baked potato, too. Richard likes it with corn chips.
- 2 pounds ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 (14.5 oz) cans chopped tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can pinto beans
- 1 T. Worcestershire sauce
- 2 cloves garlic, minced
- 2 beef bouillon cubes
- 2 t. dry mustard (1 t.)
- 1 1/2 t. allspice (3/4 t.)
- 1 t. black pepper (1/2 t.)
- 3 T. chili powder (4 t.)
- 1 1/2 t. cayenne (3/4 t.)
- Cook ground beef, onion, and green pepper until meat is no longer pink. Drain.
- Add rest of ingredients and simmer for at least 1/2 hour.
- (For milder chili, use the measurements in parentheses.)
- For even better flavor, make the day before.
- Serve over baked potato or corn chips, with grated cheese and sour cream.
Are you ready for chili yet? What’s your favorite cool weather food?