Favorite Chili Recipe

It seems like there are a gazillion ways to make chili and each one varies in taste, texture, etc.  About 2 years ago, I set out to find my “go-to” chili recipe and after trying numerous ones, I landed on this one and haven’t deviated since.  This recipe, by Jeanne Allen, comes from the “Fix-It and Forget-It Cookbook” (great slow cooker recipe book, by the way :-).  It reminds me of Wendy’s (the fast food chain restaurant) chili….full of flavor and meat, the right amount of beans….not too thick or thin and just the right amount of spice.

The next time you’re in the mood for chili, give this recipe a try…it may just become your ideal chili recipe!

Trail Chili
# of Servings:  6 large bowls

2 lbs ground beef (ground turkey also tastes great)
1 large onion, diced
28-oz. can diced tomatoes, undrained
2 – 8-oz. cans tomato puree (or 14 oz. can of diced tomatoes, undrained)
1 or 2, 16-oz. cans kidney beans, undrained (yes, undrained….not a typo 🙂
4-oz. can diced green chilies
1 cup water
2 garlic cloves, minced
2 Tbsp. mild chili powder (IMPORTANT: Be sure your chili powder says “mild” or this will quickly become the hottest chili in town!  Been there….done that….:-)
2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper

1. Brown beef and onion in skillet.  Drain.  Place in slow cooker on High.
2. Stir in remaining ingredients.  Cook on High 30 minutes
3. Reduce heat to Low.  Cook 4-6 hours.

Top individual servings with shredded cheese.

*Note:  This makes enough for 3 meals for my husband and me.  So after it’s cooled, I divide the leftovers into two quart-size freezer bags and freeze.  When I need something quick, I pull out a bag, thaw slightly in cold water and then pour the chili out into a pan and heat. 
**If you like your chili really spicy, substitute 2 small cans of Rotel for the 28 oz can of diced tomates.

My favorite pairing with this chili is Marie Callender’s Cornbread. 

It’s all natural and only requires the addition of water. Oh and it’s SUPER delicious!!
*Line pan with non-stick foil or parchment lined foil
*Start checking the cornbread after 22 minutes to be sure it doesn’t get overdone and dry out.
*Top with a pad of butter and a drizzle of honey.  YUM!!!

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