I grew up with my mom making warm fresh chili on cold Sunday afternoons. In Bermuda we do not get snow but it does get cold, almost bone-chilling because of the dampness. We may live with the damp cold but a nice hot bowl of chili is the best remedy for that cold. This recipe is great because you can reuse the chili for different meals throughout the week. Some other uses of this chili recipe are placing it on top of nachos, using it as the meat in tacos or using it as a sloppy joe filling. Note you can freeze the cooked chili up to 6 months.
1 large soup pot
1 large onion chopped
1 lb of ground beef or ground turkey
2 cloves of garlic chopped
2 tablespoons of chili powder (you can add more if you like it spicey, be sure to taste first!)
2 teaspoons of oregano
1 teaspoon of cumin
1/4 teaspoon salt
1/2 teaspoon of black pepper
1 can of fire roasted tomatoes
1 can of diced tomatoes
1 can of stewed tomatoes
1 can of kidney beans
1 tablespoon of sugar
Brown rice (if desired, but suggested)
1/2 cup sliced cheddar cheese
- Cook ground beef and onions until light brown in a large pot.
- Add garlic and continue to cook until beef is completely browned. If excess grease is in the pot pour mixture over a strainer. Be sure to line the strainer with paper towel.
- Add ground beef mixture back to the pot and add seasonings. Mix well.
- Add the tomatoes and kidney beans to the pot. Bring to a boil. Stir in sugar. (I personally do not like sweet so you may need to add more sugar. Be sure to taste the chili to decide if you need to add more.)
- Reduce heat to simmer and cook for another 20 minutes.
- Cook rice as instructed on package. (If you aren’t big on rice you can substitute the rice with pasta.)
Serve: First place the rice in the bowl. Layer chili on top of the rice. Sprinkle cheddar cheese on top and serve.