08 January 2010

Slap-Dash Chili

I'm starting with my chili recipe for a few reasons:

It's perfect for this cold winter Friday.
It's already typed up, therefore easy to post.
It has won first place in our church congregation's chili cook-off.
It's one of my family's favorite recipes.
I made up the recipe myself, so you'll get some idea of what I'm all about here.

Slap-Dash Chili

1 can premade chili or chili starter (Nalley is the best, but you put in what you like or can find)
1 can black beans
1 can dark red kidney beans
1 can navy beans
1 can diced tomatoes
1 can diced chilis
1 lb hamburger
dash kosher salt
dash black pepper
1/2 onion, chopped fine
1 cup salsa
8 oz grated cheddar cheese

Crockpot:

Rinse beans, drain tomatoes and pour all canned goods into the crockpot and start it. Meanwhile, brown burger and add onion, salt and pepper. Make sure to drain off grease when finished. Mix the burger/onions into the bean mixture. Add salsa and cheese to crockpot mixture and stir in well. Set your crockpot to the desired time. Should you choose to leave it going for 8-10 hours, add a cup of water so it doesn't burn or get too thick.


Stovetop:
If you choose to make it in a pot on the stove instead, you'll do things in a different order. Brown the meat and onions; add salsa, salt and pepper. When meat is thoroughly cooked, drain off grease. Rinse and drain the beans and tomatoes, add to the meat, and dump in the chilis and the can of chili. Add 1/2 cup of water and stir well.  For the finishing touch, add the cheese and mix in thoroughly. Cook on medium heat until heated through, then serve. We like it best with cornbread.

This feeds at least 8 people, you may have leftovers unless someone gets greedy.

3 comments:

  1. Looks yummy! Sounds good especially on a day like today when it's so COLD outside!

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  2. Try a tablespoon of cocoa powder, then a splash of vinegar a couple minutes before you serve it. Adds some nice depth to a lot of chilis!

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  3. Yum! And welcome to blogging!

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