Chili for the Chilly
My family wasn't much of a "family" throughout my childhood, or even much into my adulthood, but one of my fondest memories is waking up on those cold Saturday mornings in the middle of a Wisconsin winter, to the smell of chili in the kitchen. As the day neared its end, we'd sit down as a family and eat our chili together while watching some Christmas movie. There wasn't a lot of happy memories as a child, but I've continued the Chili tradition as I've started my own family, in hopes my children remember these days, as I do.
What You Need:
- 3lbs of Cooked Hamburger (use Lawry's, Garlic Powder, and Onion Powder)
- 2 packages of McCormick Chili Seasoning
- 1 Medium Clove Garlic Finely Chopped
- 1/2 Medium Onion, Chopped
- 1 Large can of Tomato Juice (or 5-6 small cans)
- 1 Can Tomato Paste
- 2 Cans Diced Tomatoes
- 2 Cans of Light Red Kidney Beans (only drain a little)
- 1 Can of Dark Kidney Beans (only drain a little)
- 2-3 Celery Stalks, Chopped
- 1 Can Sliced Mushrooms
- 1-2 Cups Grated Cheese (optional)
- 1 Small Container Sour Cream (optional)
How To:
1. Combined hamburger and tomato paste into stock pot (or crockpot), mix well
2. Add tomato juice to pot
3. Add clove garlic, onion, diced tomatoes, light red kidney beans, dark red kidney beans, mushrooms and celery
4. Add Chili Seasoning to taste
5. Simmer on Low Heat for a minimum of 1 hour.
6. Let sit for 20-30 minutes before serving
7. Top with Sour Cream and Shredded Cheese, if desired.
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