My Favorite Chili

I’ve never met a person that makes chili better than my dad… but, I feel like mine gets pretty darn close.

I love making chili when it is slightly cool outside, and you have so many options! Chili cheeseburgers, chili dogs, Frito pies (hello high school confession stand), or on top of these amazing cornbread waffles.

Everyone has their own version of chili that they prefer and this is mine.

Ingredients

• 2 pounds ground beef
• 1 large onion, largely diced
• 6-8 garlic cloves, minced
• 3-15 ounce cans of a variety of beans, 1 can pinto, 1 can light kidney, and 1 can dark kidney beans, drained and rinsed
• 1-14.5 ounce can chili ready tomatoes
• 2-8 ounce cans Hunt’s roasted garlic tomato sauce
• 1-2 cups of water
• 3 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon oregano

Instructions

1. In a large stock pot over medium-high heat, brown the ground beef with the minced garlic and largely diced onion pieces, crumbling up the meat as you go.
2. Once the meat has browned and the onions are starting to soften, drain off the excess grease to your liking. (I like to keep a little for flavor!) Add in the variety of beans, along with the chili ready tomatoes, and tomato sauce. Fill up the tomato cans with water to rinse out and pour in the the meat mixture. Stir to combine.
3. Add in the spices: salt, black pepper, garlic powder, chili powder, ground cumin, and oregano. Stir. Bring the chili to a boil, place a lid on, and turn the heat down to a simmer. Continue to cook over low for at least 2 hours to allow the flavors to develop. (It is important to not over-salt the chili until you have cooked it a little while!) Stir the mixture frequently and add more water if needed. Taste and adjust the seasonings.
4. Serve with your favorite sides or just eat it in a bowl with a big ole piece of cornbread.

My Favorite Chili

In a large stock pot, brown some ground beef with some minced garlic and largely diced onion pieces.

Once browned, drain off as much excess fat you prefer. I like to leave a little for flavor!

Add in the variety of beans that have been drained and rinsed.

And then a can of chili ready tomatoes, if you can’t find them, a regular can of diced tomatoes works too.

And a couple cans of this garlic tomato sauce. Add the canned tomatoes to the meat mixture.

And then rinse out your tomato cans with water and pour them into the mixture.

Add in salt, pepper, garlic powder, chili powder, ground cumin, and oregano flakes.

Stir to combine. Bring mixture to a boil and cook at a simmer for at least 2 hours to let the flavors intensify.

Stir a few times, add more water, and taste to adjust the seasonings, if necessary.

Serve over a cornbread waffle with all of the toppings.

Or make some chili dogs or a Frito pie.