Usually on Sunday I cook a few meals and we all eat them as left overs for the rest of the week. The big challenge is to find meals that all four of us will eat and won’t get tired of by the end of the week.
On of our FAVORITES is chili. I asked N if he wanted me to make chili this week and I couldn’t hear for an hour. Just some ringing in my ears due to his exuberant yells of YES!
I love making chili for so many reasons. A) It makes the house smell wonderful all day B) Its cheap! C) Its versatile you can have it over pasta, on nachos. Mr. Steam even likes it in omelets. D) It health. And E) the whole family LOVES it (oh yea, I already said that).
- 1 to 1 1/2 lb ground round
- 2 onions diced
- 2 1/2 T chili powder (I prefer Mexenes)
- 1 t ground cumin
- 1 t ground coriander
- 2 28 oz cans diced tomatoes
- 1 28 oz can of tomato sauce
- 2 T tomato paste
- 4 dashes Tabasco sauce
- 2 T chocolate syrup (or and ounce or two of chocolate)
- 1 can chili beans
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- Grated cheddar cheese
- Sour cream
- Saltine crackers
- Diced onions
- Brown the ground beef in a VERY large sauce pot or a dutch oven and drain off the fat.
- Add the onions to the beef and cook until the onions are translucent.
- Add the chili powder, cumin, and coriander to the meat & onions. Saute for about 60 seconds to toast the spices.
- Add the diced tomatoes, tomato sauce, tomato paste, chocolate sauce and Tabasco sauce. Stir and bring to a boil.
- Reduce heat and simmer for a few hours stirring occasionally.
- Add the beans and simmer for 15 more minutes.
- Garnish with your preference of cheese, sour cream, crackers.
M likes hers with anything I put on the table. Today her options were crackers, sour cream and cheese. And she choose them all. If I had more toppings she would have used them all.