RECIPE: Red Meaty Chili

Or you can call this a "pantry chili"... so I start with a red onion...



And then chop up some garlic and set it aside...



After heating my dutch oven, I let the red onions soften... but I don't add the garlic until the last minute or two (no one likes burnt garlic).



Then I like to add my dry seasonings... it's almost like they get toasted when added at this point. Stir them around for a minute or two and then get along with things...


Next comes the ground beef...



Stir it up, break it down and brown it (until just a little bit of pink remains).



Next I add my diced green chiles and stewed tomatoes... and give her a stir.



Then I add the beans... and keep stirrin'...



Last addition... some tomato sauce...



Then I turn the heat to low, place the lid on top... and approximately 2 1/2 hours later, this is what we're havin' for dinner!



Give her another stir, grab the ladle and get outta my way ...




We serve up our chili with Red Lobster's Cheesy Biscuits - have you ever had these things?! Check 'em out... they're super easy (and super yummy)!



Red Meaty Chili

Ingredients
1 tablespoon olive oil
1 red onion, diced
3-4 cloves garlic, diced
1 can dark kidney beans, drained
1 can pinto beans, drained
1 pound ground beef
1 small can diced green chiles
1 can stewed tomatoes
1 small can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
Salt/pepper to taste

Instructions
Set up beans to drain.

Place dutch oven over medium-high heat. Add olive oil and let heat up until you see a whiff of smoke. Add diced red onion, sauté until tender. Add diced garlic, sauté for an add’l 2-3 minutes. Add chli powder and ground cumin to veg, stir well and sauté for 2-3 more minutes. Add hamburger and brown until most pink is gone. Add salt/pepper to taste.

Add drained beans, diced green chiles and stewed tomatoes (and can of chili) – bring to a simmer. Place lid on dutch oven and reduce heat to low. Stir several times and allow to simmer on low – but be careful that the bottom of the chili doesn’t burn.



enjoy your time in the kitchen...