Probably the BEST chili…

15 Dec

It’s funny the strange places you’ll find some of the best recipes. Today’s Tasty Tuesday recipe I found in an ALL YOU magazine a couple of years ago. It wasn’t actually in the magazine, but it was one of those pull out things like the cards all magazines have to sign up for a subscription. This one was an ad for Dawn dish soap. I don’t even know why I even gave it a glance since I wouldn’t think to have anything worth while on a pull out card, but man am I glad I did.

Super Chunky Chili Bowl

What you will need:
1 Tbsp. vegetable oil
2 pounds ground beef
4 Tbsp. chili powder, divided
1 Tbsp. dried minced onions
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. ground cumin
2 (28 oz) cans diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can refried beans
1 whole jalapeno sliced in half
2 Tbsp. cornmeal (optional) to thicken

In a large skillet, heat oil over medium-high heat. Add ground beef; cook until browned, about 8 minutes, stirring occasionally. Pour off excess oil. Season with 3 tablespoons chili powder, minced onions, garlic powder, oregano, and cumin. Meanwhile, in a Crock-Pot, combine diced tomatoes, kidney beans, refried beans, and jalapeno. Add seasoned beef to Crock-Pot, stir all ingredients together, and cook over low heat for 6 – 8 hours, or on high heat for 4 hours. Before serving, season with remaining chili powder.

Garnish with finely chopped onion, sliced scallions, sour cream, shredded cheddar cheese, or your favorite chili toppings.

My range has a Simmer Select option on one of the burners, so instead of breaking out my Crock-Pot, I simmer my chili on the stove all day.

With the “chili” weather here with no sign of leaving, this is an easy recipe for a great cold weather meal.

Have a Tasty Tuesday!

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