It’s Time for Chili

Is there anything much better that the aroma that fills the house on a cool fall day when chili is on the stove cooking? I recall those childhood days when coming home from school, walking in the door to find chili on the stove cooking for our evening meal. Usually there was a skillet of cornbread fresh out of the oven to be served with the chili.

Try this chili recipe that is sure to warm you up on a cool day!

Serve your chili with chunks of cheese, a dollop of sour cream, chives, and we love ours with corn chips instead of crackers.

A big bowl of chili warms you to the bones!

2 pounds beef tips
1 large onion, diced
3 cloves garlic, diced
1 Tablespoon ground cumin
2 Tsp paprika
1 Tablespoon pure chili powder
1 can (28 ounce size) crushed tomatoes
1 can Rotel tomatoes (I use mild)
1 can (16 ounce size) dark red kidney beans
1 can tomato juice (46 oz. size)

Garnishes
chopped scallions
sour cream
shredded Cheddar cheese

Cook the meat in salty water until done. I use a pressure cooker, but stovetop cooking is fine. Remove the meat and reserve the liquid for seasoning in the chili.

Sauté the onions and garlic until translucent.

In a large Dutch oven, add the tomatoes, beef, cumin and chili powder. Add the onions and garlic and stir well. Add 3 cups of tomato juice. Stir to combine ingredients, then bring to a boil, then reduce heat and let the chili simmer for 2 hours or more. The longer the better. I usually turn mine down to low heat and let it simmer most of the day. Or, place in a crockpot.

Add reserved liquid (from the meat) at any point needed. It all depends on how thick you want your chili. I like mine chunky, so I add very little liquid after the chili begins to simmer.

Add the beans the last 30 minutes of cooking.

Serve with grated or chunks of cheese, scallions, and a dollop of sour cream.

Need an easy, quick bread to team up with your chili? This is one of our favorites! Beer Bread