There are tons of different chile recipes out there. One of my favorite ways to make chili is with Wick Fowler’s “2 alarm chili kit.” (There are many different “chili making kits” available at the grocery store.)
It contains 7 packets of seasoning mix which you can adjust to your own taste. I like to use this kit because:
- you know you have all the spices you need
- you know they are still potent (Dried spices don’t last forever!)
- you won’t have lots of expensive leftover spices sitting in your cupboard
- the packets of spices (Except for the white packet of masa, which is corn flour used for thickening the chili. That gets added later.)
- one 8-ounce can of tomato sauce,
- 2 cups of water,
- 1 can of stewed tomatoes
For added taste and texture I like to add one can of kidney beans and one can of stewed tomatoes. (Diced tomatoes with green chilies also work really well here!)
Using a large 4 quart pot, brown 2 pounds of ground beef
Then drain the fat off the beef, and put the beef back into the pot.
Now, just add:
(I haven’t forgotten about the kidney beans. Those will get added at the end.)
Be very careful with the RED PEPPER spice packet.
I actually don’t even add it to the chili. It gets too hot for me.!
If you do like your chili HOT, try adding 1/8 teaspoon at a time, but BE CAREFUL!
You can always make it hotter, but once you add the red pepper THERE IS NO TURNING BACK!
Cover the pot and bring the whole thing to a boil then turn the heat way down to simmer. Let the pot simmer covered for 30 minutes.
Rinse and drain the kidney beans.
Put the masa in a small bowl. Add ¼ cup of warm water and mix it together. Add it to the beef along with the drained kidney beans.
Simmer everything for another 15-20 minutes.
If I’ve made a big batch of chili, I often freeze some immediately. Label and date a freezer bag then with the bag balancing over a cup, fill the cuffed bag with the chili and then seal the bag. This way it takes up very little space in the freezer. Plus all of your plastic containers don’t end up in the freezer!
If you are storing the leftover chili in a plastic container, first spray the inside of the plastic container with cooking spray. It will stop the chili from permanently staining your plastic container. Who knew?
OOPS! Don’t forget the corn chips!
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