Chili!

Good morning!! 

It's another fall like day here today. It is also the season opener for our beloved Buffalo Bills!! My son is beyond excited!! We are looking forward to an amazing season this year. 

So last night, with the cool, damp weather we were having, we decided it was a great night for some warm and comforting chili goodness. To me, chili is very versatile because you can make it specifically to your tastes. You can make it mild or as hot as you want it. You can make it with a touch of (or more) sweetness, or you can make it savory. We prefer a mild, sweet chili. 

I always thought chili was one of those super complicated things to make, so I never used to make it. Until about 7 years ago, I watched friends of mine make it. They enjoy a very simple, basic ground beef, kidney bean chili. It was delicious and I couldn't believe how easy it was to make. That's when I started to make my own. I am not a fancy chef by any means, but there are times when I really do enjoy being creative in the kitchen. My chili is a product of my "culinary creativity". So, with that being said, let's make some CHILI!!!!!

We will start with the ingredient list:

1 lb Ground beef

2 Sweet onions

3 (1of each) Red, Orange, yellow peppers (or a green one can be used in place of one of the other colors)

Several cloves of Fresh Garlic

I use 3 different kinds of beans:

1 can Black

1 can Pinto

1 can Kidney

2 large cans of plain tomato sauce

2 cans of diced tomatoes with green chili's 

1 can (or frozen bag) of corn

As for spices, I use:

A few bay leaves (optional)

Oregano

Cumin

Chili powder (of course)

Onion powder

Garlic powder

Sazón (See pic)

And last but not least,  Brown Sugar

For garnish:

Shredded cheddar cheese or a Mexican blend

Sour cream

On a medium heat, I start by browning my ground beef in the pan. I usually use a 70/30 or an 80/20 ratio. The 80/20 will have less fat. Drain the fat as it cooks. 

Next, I put a little olive oil in the pot I'm going to use for making the chili. As the ground beef is browning, I chop up my peppers, onions, and garlic! 

Also on a medium heat, I add the peppers to the pot first. They can get a little soft while you're chopping your onions. After you chop the onions, add them to the pot. Then do your garlic. I love the wonderful aroma that come together as the veggies cook!! I also drop my bay leaves in at this point, if you're using them. 

After everything is relatively soft, I drain my ground beef really well and then add that right in to the pot. 

While that's heating through, I drain my beans and corn into a colander. I usually don't rinse them, but that's just me. I don't know if there is a rule to rinsing them or not, or if its a personal preference. LOL 

I love the plethora of colors that come together!! Once that's all drained well, then I mix my beans and corn with the ground beef and pepper mixture in the big pot. 

After this, I add in my cans of diced tomatoes and my cans of sauce. If you find its a little too thick, add a little water to it, maybe about a cup or so. 

Once you add in the sauce, then it's time to add the spices!! 

This is when the magic happens. If you noticed, I had no specific measurements for my spices. It's simply to taste with me. I start out with just measuring with my hand.  I sprinkle into my hand and then toss them in like so in the pic below. 

Once I stir that in, I usually end up adding a little more cumin and chili powder. Again, this is all to taste. After I get the chili tasting the way I want, then I add a few packets of my sazón. 

My cousin came to visit me from Florida last year. She did all the cooking when she came and she introduced me to this stuff!! She uses it in everything...soups, scrambled eggs, chili and on vegetables etc. It enhances the color and flavor of everything you make. You can use as little or as much as you like. 

I cover the chili and let it simmer for about an hour or so, stirring occasionally. About 30 minutes before serving, that's when I add in my brown sugar. If you don't have brown sugar, you can use a little white sugar, but I prefer the flavor the brown sugar gives. I start out with about 2-3 tablespoons and stir well. Again, it's to taste, but I find 3-4 tablespoons, especially if you have a large pot, gives a nice touch of sweetness. If you're unsure about your taste buds, then only add a tablespoon at a time. Like my dad says "You can always add more in, but you can't take it out."

Once you're ready to serve, I love cheddar cheese and a dollop of sour cream on mine. My daughter's boyfriend loves to eat it with the Tostito's Scoops tortilla chips! That's a fun and tasty way to eat chili!! 

Mmmmm, so so good!!!! It's warm! It's comforting and it's easy!! So this is how I make my chili. But with chili, you really can make it however you want depending on your tastes. This is one of those meals that you can play around with the favors and have something different every time. Oh, and it's great for halftime if you're watching football on a Sunday afternoon! 

Please feel free to leave a comment and let me know how you do chili in your house. Have an amazing Sunday!