Party Time Chili

I interrupt this regularly scheduled blog post (about bread) to share a super simple, not gourmet, pantry staple chili recipe. I hear there is some sort of sports event this weekend, and I thought you might like to serve this. I am not a spectator sport fan, as many of you may know. My eyes glaze over and my ears shut down after a few minutes of any conversation that surrounds commercial sports. I'm just not a spectator of sports or politics!

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But if you're in the mood to serve up something easy and satisfying, this chili recipe should do the trick. I prefer bread with mine, but Micah always makes cornbread. This chili also freezes well, doubles (or triples) and travels and reheats easily. Having a quart or two tucked away in the freezer is last-minute dinner insurance. Enjoy the game-- whatever that means for you!

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Chili, just Chili
A simple chili made from ground meat and pantry staples.
  • 1 pound ground meat
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1 ~15 oz. can stewed tomatoes, undrained
  • 1 ~15 oz. can kidney beans, undrained
  • 1 ~15 oz. can tomato sauce
  • 1 4 oz. can chopped green chilis, undrained
Cook meat, onion and garlic in a Dutch oven pot over medium heat, stirring occasionally. When cooked, drain if there is a lot of fat remaining (I usually don't drain). Stir in remaining ingredients.Heat to boiling, stirring frequently. Reduce heat and simmer, covered for 1 hour.
Prep time: Cook time: Total time: Yield: 6 servings
Cooking with cast iron skillets post coming soon!

Cooking with cast iron skillets post coming soon!

BeefJennifer Knoetgen