Thursday, January 3, 2013
Chili Con Carne
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.