Thursday, January 3, 2013

Chili Con Carne

I made this a couple weeks ago and never posted about it in the "busyness" of the holiday season. I doubt most people are going to search this site for a chili recipe.  Most people have a favorite.  We actually have never even used a recipe...hubby usually makes it for us and just wings it. 

But as I have mentioned, we have a kiddo with some food sensitivities.  And one of those sensitivities is possibly tomatoes (we are still unsure on that one). 

So recently when I was in the mood for some chili, I was a little baffled about what to use or how to make it.

Is it even possible to make chili without tomatoes? Or tomato sauce?

So I did some searching. Big time Google searching. 

And finally I found this recipe

Ironically, it is sponsored by a tomato sauce company. :)

But it was exactly what I needed.

Well, minus the tomato sauce.

It is nothing fancy.  Nothing just earth shattering.

But perfect for what our family needs right now.

So I am going to post about it mainly for my records because I know there is more chili in our future. 

1.5 lbs ground beef (the original recipe calls for 2 lbs but our ground beef packages are 1.5 lbs)

chopped onion (original recipe calls for 1 onion chopped, I just threw in some dried chopped onion)

2 cloves garlic, minced

1 jar tomato/pasta sauce (I actually use a tomato-less sauce, it is good stuff!)

1 can red kidney beans, drained

2 Tbsp chili powder (for my sensitive kid, I put aside a small portion of the mixture in another skillet because chili powder is another sensitivity, so I didn't add this until the end)

Brown the ground beef with the onion and minced garlic in a large skillet.

Drain (if necessary).

Add the sauce, kidney beans, and chili powder to the skillet.  Simmer for about 20 minutes.


As you can see from the pictures above, I prefer my chili over white rice and topped with a little cheddar cheese.  I am sure this would also be good with Frito chips.

Like I said, nothing fancy, but it hit the spot for us.  We will be having it again this winter.

Happy cooking!


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