Chili

It took years and years of trying different chili recipes and adapting them to our tastes until I found the perfect combination for our family. So, while this recipe is perfect in our eyes (and tastes) maybe it will just be the stepping stone for your new recipe. If chili is done right it will have depth to its flavor--it will taste one way when you take a bite, another when you start to chew, and another level of flavor after you swallow. I'll show you some tricks you can use in your own recipe to get those layers of flavor.

For my family's perfect chili you will need:

4-5 cans Bush's Best Chili Beans, mild (beans are my fav part of chili)
1 can chopped tomatoes with green chilies
Mexene chili powder
1 large onion
1 large green pepper
Tabasco sauce (to taste)
1 cup ketchup
1 pound ground beef
1 bottle beer (I like Bud--not too strong, not too mild)



Brown your ground beef with the onion and 2T chili powder. I add a tablespoon or two of oil, olive is fine. High quality chili powder makes all the difference in the world. After years of trying the different brands of powders I think Mexene is my favorite. You couldn't pay me to put McCormick chili powder in chili.



This is your first layer of flavor and believe me, it makes a difference!

When the meat is mostly brown add your green pepper and a couple of shakes of Tabasco. Cook over medium heat for about 15 minutes. Second layer of flavor.



While it is cooking, open up all your cans. I love my One-Touch!



After the meat and pepper is cooked through, add the rest of your ingredients (except the beer) and 1/4 cup of chili powder.



Stir it up and let it cook for about 30 minutes or so. Then add your beer. I use Bud because, well, it's the King of Beers, but also because it has the yeasty flavor without the darkness of a stout.



You only need about half to 3/4 of the bottle. Up to you what you do with the rest of the ice cold beer. :)



Chili is better the longer you cook it, so bring this recipe to a boil and then simmer for at least 4 hours, 6 is better. If you are in no hurry, cook it for a few hours, remove from heat and let it cool a bit, then stash it in the fridge until the next day. Chili is ALWAYS better the next day. This recipe is also fabulous in the crock pot. Brown the meat, onion, and chili powder and add the mix with the rest of the ingredients in your slow cooker. Cook on low overnight and then set to the warm setting in the morning. It's ready when you are!



When you take a bite of this chili you taste the warmth, the tomato, the chili powder, then you chew and taste the beer, the yummy beans, and the beef. The aftertaste is a tangy tomato flavor with a kick of the Tabasco.



Enjoy!

This recipe was featured on blog.recipelion.com!

Taco Soup

A family favorite, I usually make this recipe in a slow cooker, but I made it on the stove top this time because I forgot to start it the night before. :) This meal is easy to make and lasts for at least two nights worth of meals. We usually have one bowl left, which I put in a container and freeze. When we collect enough of these mini meals in the freezer, we have Hodge Podge night and make everything. The kids love it because they can choose exactly what they want. I serve their choices on a cafeteria tray with all those individual compartments. Such fun!



1.5 lbs lean ground beef
1 onion
2 envelopes taco seasoning
3 cans Bush's Best Chili Beans (mild sauce)
1 can light kidney beans
16 oz tomato sauce
1 cup frozen corn (or one can with juice)
1/2 cup water (omit if using canned corn)
sour cream
cheddar cheese
Fritos scoops

Brown the ground beef with the onion and one envelope of the taco seasoning.



At this point you can add the beef and the rest of the ingredients to the slow cooker, set on low, and cook overnight or for at least 4 hours. Or just add everything to the pot on the stove and stir. (Do not drain beans.)



Cook for at least 3 hours. The longer the better really as it is even better the next day, like chili and spaghetti sauce. Serve with shredded cheddar cheese and a dollop of sour cream. We use those large Fritos Scoops to dip, except Tinker Bell who crushes up her Fritos and dumps them in the soup. This recipe is a nice departure from ho-hum taco night. Enjoy!