Enchilada Chili

Janet’s Appalachian Recipes

Janet Crow

Janet Crow

Guest Columnist

Since Old Man Winter is still in town I thought it would be nice to share one of our favorite chili recipes with ya’ll. During the Winter months I tend to cook chili a good bit, but sometimes we get tired of the same recipe so it’s nice to be able to change it up a little for my family.

Isn’t it funny that during the warmer months of the year we rarely think about a bowl of chili, but as soon as cooler weather sets in it is one of the first things we think of making. Maybe it’s because we associate it as being a big bowl of comfort food. I know I do, when it comes to my list of comfort foods, chili is right at the top…along with macaroni and cheese.

For more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Enchilada Chili

1 lb. ground chuck

1 med. onion, chopped

1 tsp. minced garlic

1 T. chili powder

14.5 oz. can petite diced tomatoes, undrained

10 oz. can red enchilada sauce

4 oz. chopped green chilies

15 oz. can chili beans, undrained

1 C. frozen whole kernel corn

1/4 tsp. salt, or to taste

In a large pot, brown the ground beef, breaking it up with the back of a wooden spoon. Drain the grease off and add the onion and garlic to the pot. Cook for 2 minutes over med. high heat. Stir in the chili powder then add in all remaining ingredients. Bring up to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. Serve with corn chips. Approx. 4-6 servings


Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/02/web1_Janet-Crow-CMYK-3.jpgJanet Crow
Janet’s Appalachian Recipes


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