RECIPE: Red Meaty Chili

Or you can call this a “pantry chili”… so I start with a red onion…

And then chop up some garlic and set it aside…

After heating my dutch oven, I let the red onions soften… but I don’t add the garlic until the last minute or two (no one likes burnt garlic).

Then I like to add my dry seasonings… it’s almost like they get toasted when added at this point. Stir them around for a minute or two and then get along with things…

Next comes the ground beef…

Stir it up, break it down and brown it (until just a little bit of pink remains).

Next I add my diced green chiles and stewed tomatoes… and give her a stir.

Then I add the beans… and keep stirrin’…

Last addition… some tomato sauce…

Then I turn the heat to low, place the lid on top… and approximately 2 1/2 hours later, this is what we’re havin’ for dinner!

Give her another stir, grab the ladle and get outta my way …

We serve up our chili with Red Lobster’s Cheesy Biscuits – have you ever had these things?! Check ’em out… they’re super easy (and super yummy)!

Red Meaty Chili

1 tablespoon olive oil
1 red onion, diced
3-4 cloves garlic, diced
1 can dark kidney beans, drained
1 can pinto beans, drained
1 pound ground beef
1 small can diced green chiles
1 can stewed tomatoes
1 small can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
Salt/pepper to taste

Set up beans to drain.

Place dutch oven over medium-high heat. Add olive oil and let heat up until you see a whiff of smoke. Add diced red onion, sauté until tender. Add diced garlic, sauté for an add’l 2-3 minutes. Add chli powder and ground cumin to veg, stir well and sauté for 2-3 more minutes. Add hamburger and brown until most pink is gone. Add salt/pepper to taste.

Add drained beans, diced green chiles and stewed tomatoes (and can of chili) – bring to a simmer. Place lid on dutch oven and reduce heat to low. Stir several times and allow to simmer on low – but be careful that the bottom of the chili doesn’t burn.

enjoy your time in the kitchen…


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