Chilly Chili
Chili for when it's chilly. This'll warm you up for sure! This makes a thick, hearty chili. I started making it this way years ago after getting bored with our same ole same ole, and deciding to experiment. The hubby loves it with honey butter cornbread (recipe on my profile for that too).
Chilly Chili
Chili for when it's chilly. This'll warm you up for sure! This makes a thick, hearty chili. I started making it this way years ago after getting bored with our same ole same ole, and deciding to experiment. The hubby loves it with honey butter cornbread (recipe on my profile for that too).
Cooking Instructions
- 1
In a large pot over medium heat crumble and brown ground beef with onion and jalapeño. Season with about 1/2 tsp salt and pinch of pepper.
- 2
While meat is cooking: pour both cans of tomatoes, with juices, into a large bowl. Crush tomatoes by hand to create pieces of varying size for texture (I like to leave some rather large chunks). Drain and rinse kidney beans in colander. When meat is done cooking just drain over kidney beans. Do not rinse again.
- 3
Return meat, beans and tomatoes to pot over medium heat. Stir in green chiles, chilly chili seasoning, ketchup (if desired) and can of El Pato sauce. I find this in the Hispanic aisle of our local grocery store. If you can't find El Pato any small can (or about 1/4 cup) of tomato sauce will do (spicy or not).
https://cookpad.wasmer.app/us/recipes/360431-chilly-chili-seasoning
- 4
Adjust seasoning to taste. Simmer over med, med-low heat for 30 minutes to 1 hour. Stir occasionally. The longer it simmers the better it gets.
- 5
Serve topped with shredded cheddar and sour cream if desired. Goes great with the honey butter cornbread on my profile!
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