Wednesday, May 25, 2011

4 bean chili

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I know that it's summer, and I know that it may or may not be too hot for chili. I also know that my husband took a nasty picture of this stuff, making it look anything but appetizing. But I also know that I'm moving, and I've gotta use what I've got in my pantry and in the freezer. That's how this thick, delicious, filling dinner came into existence.

Want proof that it's amazing? I made a full gallon of this stuff. As in, it could fill your milk container. I came home from work 8 hours later, and my husband had single handedly demolished the entire container. And, well, the beans took their effect, and he was MIA the rest of the evening.

The proof's in the pudding.

Ingredients:
  • 1 pound ground beef
  • 1 package chili seasoning 
  • 1/2 cup finely chopped onion
  • 2 cans chili beans (not drained)
  • 1 can drained kidney beans
  • 1 can drained pinto beans
  • 1 can black beans
  • 2 eight-oz. containers of tomato sauce
  • 1/2 teaspoon minced garlic
  • Lawry's seasoning salt
Directions:
  • Thaw the meat and throw it in a pan over medium high heat
  • Using a wood spoon, chop up meat until it's in small pieces, like you're making spaghetti
  • After thoroughly cooked, add entire chili powder packet and stir until well-combined
  • Dice up onion and toss in with the meat, leaving heat on medium high and stirring continually
  • After a few minutes, add the garlic and stir well
  • Add both cans of tomato sauce and stir until bubbly
    • Remember what my mother-in-law always says: the longer you let it simmer, the better and richer it'll taste. So if you have the time, let it stay on the stove as long as possible on a very low heat setting.
  • Pour cooked meat sauce into a large pot
  • Add chili beans. You want all the sauce from the can!
  • Drain the black, kidney and pinto beans and add 'em to the mix
  • Fill one can with water and pour it in the pot with everything else
  • Mix everything well
  • Sprinkle generously with Lawry's seasoning salt. It's not the same without it!
  • Cover and let it sit on low heat until heated thoroughly
Make some corn bread to go with this, and maybe a panini, and you've got yourself an inexpensive, hearty, summer-time recipe. It's perfect for those days that your kids (or husbands) invite all their friends over last minute and expect you to feed their bellies.

It happens. A lot.

Love and using-watcha-got,
Rachael

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