Chili was definitely on our menu this week! BRRRRRR…..it’s been cold and damp! A friend shared this recipe with me a few months ago so I cooked up a bit pot for dinner the other night. This is a very quick, easy chili to prepare and it makes enough to freeze a container for later. Add shredded cheese, shredded iceberg lettuce (That’s a Texas thing), and a spoonful of sour cream on the top and you’ve got a great meal! Of course, saltine crackers or Frito’s are always served on the side. Frito’s…..I rarely buy them because I can’t eat JUST ONE! I hope you’ll give this a try. If you’re eating low carb just leave the beans out and you’ve got a great meal too!
Nana’s Chili
3 tablespoons vegetable oil
3 cups chopped onion
1 teaspoon sea salt
1 teaspoon cayenne
2 pounds stew meat, cut into bite size pieces
1 pound ground beef
2 tablespoons good quality chili powder
3 1/2 teaspoons ground cumin
1 teaspoon crushed red pepper
3 teaspoons dried oregano
2 tablespoons chopped garlic
2 large cans chopped tomatoes
1 small can tomato paste
2 cups beef stock
2 cans dark red kidney or pinto beans, drained and rinsed
In a large pot heat the oil and add the onions. Sprinkle with salt and saute for 5-7 minutes. Add cayenne pepper. Stir in the stew meat and ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat. Add the garlic, tomatoes, tomato paste beef stock and beans. Bring to a slow boil and simmer, covered for an hour.
