4 bean chili

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

Woody's Chili

My father-in-law is a wonderful man, but he's not one you would normally find in the kitchen. He can make three things (well): scrambled eggs, pancakes, and chili. Now, I give the eggs and pancakes a 7, but the chili easily gets a 10. He swears he never makes it the same way twice, but I got the best I could out of him.

Because he loves me.


Ingredients:

• 2 lbs. ground beef (or ground turkey, which is much healthier)
•  1 McCormick chili mix (he uses the hot one, but only uses that one package for the 2 lbs.)
• 2 cans chili beans (I used 1 can chili beans and 1 can drained kidney beans, plus about half a can of water, but that's just because I forgot to get 2 cans of chili beans at the store)
• 1 16oz. can tomato sauce
• Big chunks of onion (for those of you who are thinking of leaving this out because of your picky eater, don't. While my husband hates onions, I cut them in big enough slices that he can push them aside, and they add huge flavor.)
• Salt/pepper to taste
• 1 tablespoon dry mustard (in the spice aisle). This is important!
• 1 tablespoon garlic (minced or chopped)

Directions:

• Brown ground beef (or ground turkey) and drain fat
• Pour the beef and all the ingredients in a crock pot and cook 4-6 hours on low
• Alternately, put all ingredients in a large pot and heat on medium/high stove heat until warmed
• Top with cheddar cheese, bacon bits, and/or sour cream

My father-in-law has produced some great stuff, particularly my husband. I am going to say that this is one of his best creations.

He's a talented man. I hope my children get his mustache.

Love,

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