I mentioned earlier this week that I made chili for us to eat on throughout the week. A few of you have asked for the recipe. It’s nothing fancy, but my family loves it and folks who’ve had it before say it’s pretty good, too.
I like it because it is quick and easy. And, it fills you up with warm goodness on a cold day.
This week, I cooked some pasta (ditalini or something similar) and served it mixed in the chili. Chili-Mac is what Momma used to call it when I was growing up. If you do that, keep the macaroni separate until just before serving because it will soak up all the chili juices and you’ll be left with dry chili and mushy pasta if you don’t.
I usually cook my pasta al-dente and then drizzle some olive oil on it to keep it from sticking. I store it in a zip top bag and just dump about 1/4-1/3 cup of pasta in a bowl and then ladle the chili on top just before serving.
Here’s a link to print the chili recipe.
Yields: 8 Servings
2 cans Chili beans
2 cans Black beans
1 package Chili-O Seasoning
2 pound Ground sirloin
1 can Diced tomatoes with chilies
Chili powder to taste
Ground cumin to taste
1 tablespoon Dried minced onion
1 tablespoon Minced garlic
- Brown meat with minced garlic & onion.
- Season lightly with cumin, chili powder & Houston House Seasoning.
- Add beans, tomato and Chili-O seasoning.
- Add water until chili is desired consistency.
- Bring to a boil.
- Cook @ a simmer for 30-40 minutes until flavors meld. (You can also put this in a crock pot on low and let it simmer for hours until you’re ready to serve)
- Serve with/ cheese, sour cream and chips.