Comfort Chili
In the cold winter months, nothing hits the spot like a bowl of warm, tasty chili. Try this recipe to create comfort chili-a dish that you can enjoy winding down with any night of the week.
Notes
This dish also makes a great chili dog. To make a "Sportsmans Chili" - increase chili powder to 3 Tbsp; add 1 Tbsp crushed chilies; increase Tabasco to 3 dashes. (optional: use a dried chili, seeds and all, instead of the crushed chilies. Pull off the stem before using the blender.)
Cooking Time2 hr
Ingredients
- 3 tablespoons bacon drippings
- 1 cup onion, finely chopped
- 2 cloves garlic, crushed, minced or sliced thin
- 1 pound ground meat and/or small cubed meat
- 2 16 ounce cans kidney beans, undrained or 1 1/2 cups dry beans, soaked
- and cooked for about 2 hours
- 1/2 cup chopped green, red or yellow pepper
- 1 16 ounce can tomatoes, undrained
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- salt to taste
- 1 dash Tabasco
- 1 tablespoon flour
- 1/4 cup water
Instructions
- In a large, heavy pot heat bacon drippings (if you fry up diced bacon to get the drippings - leave it in the pot. Adds flavor.)
- Saute the onions and garlic for five minutes.
- Add the meat and cook, stirring, until no red shows.
- Add beans and green peppers.
- Add tomatoes and spices (optional: run tomatoes through a blender - add spices and blend again).
- Pour into the pot and simmer for 45 minutes to 1 hour. When done simmering, blend water and flour. Add to chili; simmer until mix thickens.
- Serve with chopped onions and shredded cheese on the side for garnish.
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