Is it winter already? The winds are a bit chilly and everyone is bundled up. Of course it is, because I have already made a batch of my yummy chili. I spend hours making sure that the seasonings are blending in just right. In fact, I will sit around for hours until my house smells like chili and I have had several tastings to know that it is done. That is how easy my chili is. If you like chili and are lazy like me, then this is a great recipe for you. Add your own special flavorings like peppers and send your recipe to me. Bundle up and enjoy.
1 Big Stock Pot
1 tbsp Olive Oil
1 ½ Cup Petite Chopped Onions
1 tsp Fresh Minced Garlic
1 lb Holifield Farms Sausage (mild or hot) (local company)
1 ½ lb Ground Beef (Chuck)
4 (28oz) cans Petite Diced Tomatoes with Juice
2 (16oz) cans Dark Red Kidney Beans
2 (16oz) cans Light Red Kidney Beans
1 tbsp Cumin Powder
In large stock pot, sautee onions and garlic in olive oil. Onions should begin to turn translucent. Add the sausage and beef. As sausage is cooking, break it apart with your spatula or spoon. Add the chopped tomatoes with juices into the pot. Cook until 165 degrees. Add your seasonings. Add as much chili powder as you like; if you like it spicy, add more. Just remember that you can add more seasonings later but can not remove them. Cumin is a great flavor enhancer for chili and adds a hearty tone to it. Add the cumin. Stir and add all the beans with their juices. I you like more beans then add more. black beans are also great for this recipe. Stir and simmer for those long hours of laziness. I simmer my chili for 4 to 6 hours, making the house smell from the first floor to the third floor. Even my neighbors smell the chili cooking. Serve with crackers, sour cream, cheddar cheese, and Tabasco.
Are your saltine crackers stale? Place them in the oven and toast them. They did this in the old days and you can too. No one will know and they will taste really toasty. Save money.