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A winter storm moved through this week and we got hit hard with snow and freezing temperatures. I think the final snow total was about 23 inches over a 3 day period in our city, which was way more than they forecasted. Why are weather people so wrong all the time? I mean, how hard can it be? It’s like they’re trying to predict the future or something 😉
Anyways, I was so excited to go out and shovel the driveway before my hubby got home from work and got about 2 rows done of our huge, long driveway and gave up. That’s about the time I called him and told him to stop and get a snow blower on the way home. It was too cold and there was way more snow than I thought.
Since it was about 15° outside I thought it would be nice to make Texas Chili for dinner, which is one of our favorites. I’m gonna be honest with you… this is really good (and addicting) chili!
Now let me just put a disclaimer in here real quick: This is a hot and spicy dish if you make it with the amount of seasoning I have on the recipe. We like it hot so you might want to put a little less to start and add more seasoning after you’ve tasted it.
1.25 lbs of ground beef [We use Kirkland Organic 85/15 from Costco that comes in a 3 pack] 1 large yellow onion chopped
1 tablespoon butter
1 teaspoon garlic minced garlic [divided] 2 teaspoons chili powder
2 teaspoons chipolte chili powder
2 teaspoons cumin
1/4 – 1/2 teaspoon red ground pepper [depends on how hot you want it, start with 1/4] 1 teaspoon paprika
1 teaspoon salt
1-15 ounce can tomato sauce [I use the “no sugar added”] 2-15 oz cans of water
1-15 oz can fire roasted tomatoes [you can use the fire roasted w/ garlic too] 2-15.25 oz cans of red kidney beans
* This chili has a thinner consistency… just didn’t want you to be surprised.
Chop your onion and add to saute pan with 1 tablespoon butter and 1/2 teaspoon garlic. Sautee until onion is softened and translucent. Add to slow cooker or large pot.
Brown the meat until it starts to get a little crispy. Drain grease and add to slow cooker or large pot.
Combine the remaining ingredients in the slow cooker or pot and stir.
Turn your crock pot on high and let cook at this temperature for 1 hour. Reduce heat to low and finish cooking for an additional 4 hours.
– Or –
Cook in a large pot over medium heat for approximately 20-30 minutes. Reduce heat and simmer for an additional 1.5-2 hours.
If this dish is too spicy for you once it’s cooked you can add 2 tablespoons of sour cream and it will help it not to be so spicy.
It’s also really tasty if you garnish individual chili bowls with a cheddar and monterey jack cheese blend.
I’d love to hear your comments and feedback once you’ve tried it!