This is a chili recipe i took from my mom and altered with the help of Joe. Its probably about the easiest recipe there is, which is why it is one of my favorite meals. It is also what I am making tonight since it is snowy and cold in East Nashville.
You can easily alter this to suit the number of people you want to feed and their style of eating (vegetarian and carnivores.)
Ingredients
1 green bell pepper
1 onion (I prefer sweet onions)
1 tbsp of butter
1 tbsp of butter
1 can of diced tomatoes
1can of chili beans
1 can of red kidney beans
1 can of black beans (drained)
2 jars of tomato juice (or as much as preferred)
1 package of McCormick Chili Seasoning
First, chop the bell pepper and onion. Place these into a pot with 1 tbsp of butter and a pinch of salt. Saute until you can see through the onion.
Add cans of chili beans and red kidney beans (undrained) and can of black beans (drained) along with can of diced tomatoes. Please note that you can use any combination of beans- feel free to clean out your pantry and mix it up. You can also use whatever ratio of tomatoes to beans you would prefer. That is why I love this recipe.
Add tomato juice. I am lucky enough to have a grandmother that gives me jars of tomato juice that she cans. Before I got these though, I used regular cans of tomato juice that you can find in the juice aisle. Use as much or as little as you like. I prefer a more soupy chili but if you prefer a more hearty chili, just use less.
Add McCormick Chili Seasoning.
Stir and let simmer anywhere from 30 mins to 3 hours. The longer it sits, the more "stew-y" it gets. But in a good way. However, I usually only have time to let it cook for 30 mins and it is lovely.
Garnish with your choice of sourcream and cheese. I usually garnish my sourcream with chili, but do whatever you prefer.
** Note: If you would like to add beef, simply cook the beef, drain and set to the side until you add the beans and tomatoes.
I hope you all enjoy this. It is a wonderful, easy recipe and one of my favorites.
2 jars of tomato juice (or as much as preferred)
1 package of McCormick Chili Seasoning
First, chop the bell pepper and onion. Place these into a pot with 1 tbsp of butter and a pinch of salt. Saute until you can see through the onion.
Add cans of chili beans and red kidney beans (undrained) and can of black beans (drained) along with can of diced tomatoes. Please note that you can use any combination of beans- feel free to clean out your pantry and mix it up. You can also use whatever ratio of tomatoes to beans you would prefer. That is why I love this recipe.
Add tomato juice. I am lucky enough to have a grandmother that gives me jars of tomato juice that she cans. Before I got these though, I used regular cans of tomato juice that you can find in the juice aisle. Use as much or as little as you like. I prefer a more soupy chili but if you prefer a more hearty chili, just use less.
Add McCormick Chili Seasoning.
Stir and let simmer anywhere from 30 mins to 3 hours. The longer it sits, the more "stew-y" it gets. But in a good way. However, I usually only have time to let it cook for 30 mins and it is lovely.
Garnish with your choice of sourcream and cheese. I usually garnish my sourcream with chili, but do whatever you prefer.
** Note: If you would like to add beef, simply cook the beef, drain and set to the side until you add the beans and tomatoes.
I hope you all enjoy this. It is a wonderful, easy recipe and one of my favorites.
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