A really simple chili recipe with only a few ingredients. Most folks have there own favorite recipe but some don’t. I am here for those that don’t.
This recipe was adapted from an old cookbook that I have. It’s beat up like me and some inscriptions have been cut out, ouch. It’s called the Yadkin County Extension Homemakers’ Cook Book.
- 1 pound of ground beef (used 80/20, you can also substitute tofu)
- 1 large can whole tomato’s (28 oz.)
- 1 small can crushed tomato’s (15 oz.)
- 1/2 large onion (chopped)
- 1 clove garlic (minced)
- 2 tablespoon chipotle pepper in adobo sauce (chopped)
- Seasoning salt, powdered mustard, chili powder, ground cumin
- 2 cans of beans (1 red kidney, 1 pinto)
Brown beef and drain, add onions and sautee, add garlic then chipotle pepper and sauce. Cook for about 5 minutes and add crushed tomato, let that cook for about 10 minutes. Add a pinch of salt to each ingredient, remember were adding flavors in each layer.
Add the can of whole tomato’s, crush them by hand and remove any hard bits. Time to add the seasoning. Don’t cheat and use the ready made chili spice pack.
Add 1 tsp. seasoning salt. 1 tsp. powdered mustard, 1 tsp. chili powder, 1/2 tsp. cumin.
Cook for another 15 minutes and add the add beans (drained), I used one can of pintos and 1 can of red kidney beans. Use whatever beans you have on hand. Cook another 15 minutes and serve with a spoon of sour cream and freshly shredded cheddar.
For my friends that don’t read all the way down my post here is your test. Arthur says for fun make a design of David Bowie (RIP) playing the guitar. Then Scott says make it look like puppymonkeybaby with the sour cream.