Homemade Chili

This is a super simple recipe that uses some of those tomatoes you worked so hard to put up at the peak of the summer canning season.  I love this recipe because I always have the base ingredients on hand, and you can add in whatever else you’d like.  A little minced garlic would be a nice addition, and I’ve added celery and bell peppers of every color if I’ve had to use them up.

If you like a spicy chili you can kick it up by adding in some hot peppers – jalapenos or something even hotter.  Before I had a toddler to feed I would add some cayenne.  Again, something I always have on hand.

For this recipe you’ll need 2 quarts of homemade stewed tomatoes.  I use stewed tomatoes in this because that is how we preserve the majority of our tomatoes.  We always have a lot of peppers, and on occasion have grown onions and celery, so we’re able to incorporate those in our canning this way.  If you have plain tomatoes you can use those.  If you’re buying tomatoes from the store I’d probably replace the homemade tomatoes with 2-28 ounce cans of either stewed or crushed tomatoes.

You’ll also need 1 pound of ground beef, 1 medium onion (chopped; reserve some for topping, if you’d like), 1 can of kidney beans (drained and rinsed),  1 1/2 tablespoons chili powder, 1/2 teaspoon cayenne (optional), and salt and pepper.

In a heavy pot, cook the ground beef and onion (and any other veggies you may want to add) until the beef is browned.  Drain off fat and return to pot.

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Add the chili powder and cook for about a minute, stirring constantly.

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Add in about half a quart of the tomatoes and use that liquid to de-glaze the bottom of the pot.  Make sure you scrape up all the delicious bits.

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Add in the rest of the tomatoes, the kidney beans, cayenne (if using), and salt and pepper to taste.

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Bring everything to a boil then turn the heat down and simmer for about half an hour or until it reaches your desired consistency, stirring occasionally.

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We like noodles in our chili.  I prefer to keep them separate rather than mixing them into the chili so they don’t get mushy.  I just scoop some into the bottom of the bowl and pour the chili over the top.  I actually love radiatore for this – I like how the chili settles into all the nooks.

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Our favorite toppings include oyster crackers, sour cream, cheese, and chopped raw onion (if I remembered to hold some back at the beginning).  And a little Tabasco for me 🙂

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As my toddler now declares: “mmm…. delicious”

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If you want to serve something alongside your bowl of chili, fresh bread or cornbread is a great option.  This is a smaller batch of chili and will yield about 6-8 servings, but you can easily multiply the recipe if you want to serve a larger crowd.

And leftover chili with a grilled cheese sandwich?

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Best lunch ever on a cool, rainy day!

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Homemade Chili

Ingredients

  • 2 quarts homemade stewed tomatoes
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can kidney beans, drained and rinsed
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon cayenne, optional
  • Salt and pepper to taste

Directions

In a heavy pot, cook ground beef and onion until the beef is browned.  Drain off fat and return to pot.

Add the chili powder and cook for about a minute, stirring constantly.

Add in about half a quart of the tomatoes and use that liquid to de-glaze the bottom of the pot.

Add in the rest of the tomatoes, the kidney beans, cayenne (if using), and salt and pepper to taste.

Bring everything to a boil then turn the heat down and simmer for about half an hour or until it reaches your desired consistency, stirring occasionally.

Serve with your favorite toppings.

 

 

Kimberly | My Frugal Farmstead

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Family Joy Blog Link-Up #34

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