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.
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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