Chili To Go

Today at lunch, Brian requested a vat of chili to take home and consume throughout the week. I have never made chili. So I looked up an award winning recipe on.. drum roll please.. PINTEREST! I tried My Biscuits are Burning’s award winning chili, with a few variations of course.

Pull these things out (or acquire them from the store – as I had to):2013-10-20 17.35.40

2 cans of tomato sauce (16 oz)

1/2 jar of salsa (choose your heat!)

1 can of light red kidney beans

1 can of dark red kidney beans

1 tsp black pepper

1/4 tsp garlic powder

1/2 tsp chili powder

1/4 tsp red pepper flakes

1 pkg of chili seasoning

2 lbs ground beef

1/2 white onion

Brown the ground beef along with the onion in a large pot over medium heat. This took about 20 minutes on the Enterprise, maybe 10 on yours. Depending on the fat content of your chuck, drain the mixture – I used 80/20 and drained about half of the liquid out.

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Add the tomato sauce, salsa, drained kidney beans, black pepper, garlic powder, chili powder, red pepper flakes, and package of chili seasoning to the pot and stir well to combine everything.

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Simmer on medium-low for an hour uncovered, stirring occasionally. Then cover the pot and continue to simmer for another hour, stirring occasionally. You could put it in a crock pot to keep warm or make it to go!

This chili is zippy and meaty. I would make it with medium or mild salsa but Brian likes it spicy.

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I cooled the chili for about an hour before distributing it into different containers for freezing. Let those containers cool before putting them into the freezer. This recipe made about 12 cups of chili. You could easily make it in a crock pot by browning the beef first and then transferring everything to the crock pot (high for 4 hours, low for 8 hours).

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Enjoy on hot dogs, over rice, with a baked potato. The possibilities are almost endless with chili. 🙂