I know we’re on the downhill side of winter, but it’s still a little “chili” around here. 😉 So, I thought I’d share this really good chili recipe before it really does get too warm for normal people to eat it (we’re not normal and eat it all year round ;-).
DH really likes Wendy’s chili, so I looked up “copycat” recipes. There are a few different ones out there, but I didn’t have all the ingredients for any of them, so I just kind of improvised with what I had, and this is what I came up with.
1 lb cooked ground beef
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can diced fire-roasted tomatoes
15 oz of water (from filling the tomato can with water)
1/2 cup salsa (how spicy the chili is will depend on the salsa you use)
3 TBSP finely chopped onion (as fine as you can get it)
1 TBSP Chili powder
1 tsp cumin
Mix it all up in a 2 quart pot on the stove and heat on medium heat at least an hour. Cover it to keep it more liquidy, or keep the lid off if you prefer it thicker. Just make sure your stir it occasionally no matter what.
Serve it up with cheese, crackers, chives or whatever you like with your chili. These 1-hour breadsticks make a good companion, and you can make ’em and bake ’em by the time your chili’s done!
PS, DH gave his seal of approval to this chili and says he’d take it over Wendy’s any day. (Sorry Wendy’s!)