Falls almost here. Do you have a hankering for some chili. If so give this Hearty Chili recipe a try. Growing up, one of my favorite meals was chili. It wasn't until I was a young adult that I realized the chili I ate growing up was somewhat unique. As a new wife, I decided to make one of my favorite meals for my husband (Bruce). I first called my mom to get the recipe. I worked very hard to make this chili perfect. After tasting it and ladling it into a bowl, I was feeling very proud. As I handed the bowl to Bruce, he very nicely asked me, "What's this?" I was like, chili! Then he asked, again very nicely, "What are these?" I'm like, potatoes! That's the moment I found out potatoes wasn't a staple in chili.
Over the years I've added and taken away some of the ingredients and have even left out the potatoes. Today, it's taboo for me to fix chili without potatoes. My family loves this addition. So, the next time you make chili give my recipe a try or if you have a favorite chili recipe, try adding some diced potatoes. I think you'll be pleased.
1 lb. ground beef
1 medium chopped onion
1/4 cup chopped green pepper
2 medium diced russet potatoes
1 16oz can chili beans
2 16 oz chili ready tomatoes
water ( just fill 1 of the tomato cans)
1 tablespoon ketchup
1 beef boullion cube
1 tablespoon chili powder
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
If you like your chili to have a little kick or some heat, trade 1 can of chili ready tomatoes with 1 can of diced tomatoes with chiles. I like the Rotel. Some chopped jalepenos are also a nice addition. I try to keep my chili mild for the grandkids and have sliced jalepenos set out for those of us who like a little heat. If your asking why the ketchup. I found sometimes the tomatoes have a little bite to them. The ketchup helps to soften that tartness. This recipe serves approximately 6 people.
I only use one pot to cook everything. Less dishes. LOL
Brown groundbeef, add onion and green pepper and continue to cook until almost tender, Now add the remaining ingredients. Cook on a medium heat until it comes to a boil. I reduce the heat and continue to cook until your desired consistency. This recipe is also great in the crockpot, just cook and drain the groundbeef before combining all the ingredients. Serve
Remember chili is always better the second day, I also use left overs for chili cheese fries, chili dogs, or its a great pasta topping.
If serving for company, some nice additions to sit out are
grated cheddar cheese