Okay, I know it’s the month of May…I really do…but here in Kentucky it is 45 degrees as I’m typing this post. Not only that, it’s been raining like crazy for the past two weeks. What’s up with this crazy weather anyway! Gertrude, Mabel and Henrietta wouldn’t even come out of their chicken coop yesterday. Well anyhow, yesterday morning I suddenly got in the mood for Chili, since it was pouring rain and in the 40’s when I got up. So there you have it. I made Chili, consumed two large bowls of it, and decided what the heck…I might as well just post my recipe, since I never got a chance in the winter months.
This recipe is one that I actually adapted from a recipe on a can of Brook’s Chili Beans a few years ago. It is a very loaded Chili, with lots of ground beef, beans and chunky tomatoes. It’s great to eat by itself or with toppings. I love to eat it with large Fritos brand scoops. Well anyhow, it certainly hits the spot on a rainy chilly day!
Here’s how I made it…
I started by dicing a large onion…
I placed the onion, some ground beef and minced garlic in my dutch oven…
I sort of mixed it up some and chopped up the ground beef a little with a wooden spoon…
And I cooked it over medium heat, turning it often, until it was nicely browned…
Then I drained off the grease…
I returned it to the heat and added some spices, a tiny bit of sugar, tomato sauce, tomatoes and a little water. Sometimes I puree the tomatoes, depending on who is eating the Chili, so keep that in mind if you have someone who doesn’t like chunky tomatoes in their Chili…
And I simmered it for about 10 minutes, to bring the flavors together…
Next I added some beans, lots of beans…light red kidney and chili beans. I used mild chili beans but you can use medium or hot if you like some kick. Don and I are “mild” Chili eaters…
I stirred everything together one time…
And I simmered it for about another 10 minutes and done!!! Ready to eat, how easy…
Make this “Chili” on a “chilly” day and enjoy!!!
A thick, hearty, fully loaded Chili with a perfect blend of spices!
- 1 large onion, diced
- 2 teaspoons minced garlic
- 1 1/2 – 2 pounds ground beef
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Chili powder (for mild), more for hot
- 1 teaspoon ground cumin
- 1 teaspoon marjoram
- 1 tablespoon sugar
- 1/4 cup water
- 1 can Brooks Just for Chili tomato sauce, or your choice
- 2 cans Brooks Just for Chili diced tomatoes, or your choice
- 2 cans Brooks Mild Chili Beans, (medium or hot)
- 2 cans Brooks light red Kidney beans, drained
- Dice the onion. Add the onion, garlic and ground beef to a dutch oven or large skillet. Saute the mixture over medium heat until the ground beef is nicely browned and remove from heat. Drain off the grease.
- Add the dutch oven back to the heat. If using a skillet, transfer the mixture to a soup pot. Add the spices, sugar, Worcestershire sauce, tomatoes, tomato sauce and 1/4 cup water. Simmer for about ten minutes.
- Add the chili and kidney beans and mix in with a wooden spoon. Simmer for about ten more minutes and turn off heat.
- Serve hot in soup bowls with your favorite toppings, but it is excellent without any toppings.
- This is a great thick chili for scooping up on Frito scoops!
- Can sizes are 14.5 – 15.5 ounce
- Serving Size: 6