Family Favorite Chili
"The name says it all...this has always been my family's favorite, even though there are a lot of shortcuts. It is simple to make, tasty and fast. What else can you ask for? To serve, I ladle it into a large bowl and garnish it with lots of shredded cheddar cheese and jalapenos. I insert tortilla chips all around the edge of the bowl for either scooping up some of the chili with (nacho-style) or eating along with the chili itself."
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 lbs ground beef
- 2 (1 1/4 ounce) packages hot chili seasoning mix
- 1 cup water
- 2 (14 1/2 ounce) cans diced tomatoes with jalapenos
- 1 (15 1/2 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 1/2 ounce) can light red kidney beans, rinsed and drained
- shredded cheddar cheese
- pickled jalapeno pepper
- tortilla chips
directions
- In Dutch oven over medium heat, brown ground beef, breaking it up as it cooks. Drain off fat.
- Stir in chili seasoning mix, water, tomatoes, and kidney beans.
- Bring to a boil, stirring frequently.
- Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- When serving, garnish with shredded cheese and jalapeno slices. Serve with tortilla chips.
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Reviews
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Nice simple chili. This was easy to put together and tasted great while watching football. Thanks Jackie for a nice keeper. Made for What's on the Menu Tag. -
I made the following changes to the recipe: used pinto beans instead of kidneys, used tomatoes with green chiles instead of jalapenos, and 1 pkg. of regular chili seasoning mix and 1/2 a pkg. of hot chili mix......it was plenty hot enough for us. I also used only1 lb. of ground beef and added 1 carrot chopped in small pieces, 1 medium onion chopped and 1 zucchini chopped into a small dice and sautéed them before adding them to the chili. It made a fabulous, thick chili that's great on a fall or winter day. Made for Football Pool 2013. -
I only made half a recipe to try it out before taking it to a large party. It was the first one I tried and it's a keeper. It was pretty hot. I'll have to tone it down quite a bit when I make the large batch, since there will be kids and elderly ones at party. I tried a bowl of it with and without cheese, both ways were good. I like rice with chili and cheese on top and I think this is will be great for that too. Thanks for a quick, easy, very versatile chili.
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A great recipe for it's simplicity. I used home-made canned tomatoes and only one can of dark red kidney beans. I"ll be using this chili recipe often. Perfect seasonings in the packages I used from McCormick's. Made for KK's Mini-Cook-a-thon.
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Very easy and tasty chili. Hit the spot on a cold winter day. I added come extra cumin and chili powder, as we needed a bit more of a kick as a personal preferance. I also let this simmer for a couple of hours and it was still great. Thanks!
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Tweaks
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I made the following changes to the recipe: used pinto beans instead of kidneys, used tomatoes with green chiles instead of jalapenos, and 1 pkg. of regular chili seasoning mix and 1/2 a pkg. of hot chili mix......it was plenty hot enough for us. I also used only1 lb. of ground beef and added 1 carrot chopped in small pieces, 1 medium onion chopped and 1 zucchini chopped into a small dice and sautéed them before adding them to the chili. It made a fabulous, thick chili that's great on a fall or winter day. Made for Football Pool 2013.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
