Everything but the kitchen sink, chili. This chili was originally created by my future sister in law while she was living in a fraternity house. She needed something cheap, quick, and easy that would feed a lot of people. You can make this so many different ways using whatever ingredients you have on hand. For this recipe, I used ground beef but you could use ground turkey, chicken, sausage, chorizo, etc. It makes a large batch that can be kept for a long time and it even freezes well.
1 can tomato paste
1 can tomato sauce
1 can pizza sauce – This is not necessary, just added for extra flavor.
1 can whole plum tomatoes
1 can diced tomatoes
1 can kidney beans
1 can pinto beans
1 can black beans
1.5 cup mushrooms
1.5 cup diced yellow onion
1 Jalapeño – I took the seeds out
1 tablespoon cilantro – I am approximating here, add to taste.
1 tablespoon fresh garlic – Again, to taste.
2 teaspoons Montreal steak seasoning
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons smoked paprika
2 teaspoons cayenne pepper
2 teaspoons oregano
2 dashes Worcestershire sauce
Optional for serving:
Dump all of your tomato based products into a large pot. Some of the larger tomatoes may need to be broken up. Add in your dry spices and stir. While your tomatoes are warming up, you can rinse off your beans, and dice all the veggies. Once you have chopped all of your veggies, sauté them with butter (or any other ingredient you choose) and garlic until slightly cooked. I only slightly cook them because they will continue cooking in with your tomato sauce and no one likes soggy veggies. Once they have been sautéd dump them into your tomato spice mixture. While my veggies soak in my tomato mixture, I brown my ground beef with a bit of Montreal steak seasoning. Once it has been throughly cooked, dump it into your pot with the tomatoes and veggies. Bring your chili to a boil, drop the temperature, add in cilantro to taste (optional) and serve. It’s that easy!
The whole process is super quick, the most time consuming part is chopping all of your veggies. When I am finished I like to add a dollop (okay, let’s be real, a huge scoop of sour cream) and some cheese. It would also be tasty served with a slice of bread.
This recipe is so versatile, the possibilities with chili are endless. Baked potatoes, fries, hot dogs, rice, cornbread, make a dip, etc.
Enjoy! Let me know if it you give it a try!