{"id":39,"date":"2011-10-04T06:04:46","date_gmt":"2011-10-04T06:04:46","guid":{"rendered":"http:\/\/sandiherron.com\/blog\/?p=39"},"modified":"2026-07-06T08:33:09","modified_gmt":"2026-07-06T13:33:09","slug":"its-time-for-chili","status":"publish","type":"post","link":"https:\/\/sandiherron.com\/blog\/its-time-for-chili\/","title":{"rendered":"It’s Time for Chili"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.27.7″ custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/sandiherron.com\/blog\/wp-content\/uploads\/2026\/07\/ItsTimeForChili.14nov1c-024.jpg” alt=”A big bowl of chili warms you to the bones!” title_text=”ItsTimeForChili.14nov1c-024″ _builder_version=”4.27.7″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.7″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n

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.<\/p>\n

Try this chili recipe that is sure to warm you up on a cool day!<\/p>\n

Chili with Beef Tips<\/h2>\n

2 lbs. beef tips
1 large onion, diced
3 cloves garlic, diced
1 Tbsp. ground cumin
2 tsp. paprika
1 Tbsp. pure chili powder
1 can (28 oz. size) crushed tomatoes
1 can Rotel tomatoes (I use mild)
1 can (16 oz. size) dark red kidney beans
1 can tomato juice (46 oz. size)<\/p>\n

Garnishes<\/h2>\n

Chopped scallions
Sour cream
Shredded Cheddar cheese<\/p>\n

Directions<\/h2>\n

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.<\/p>\n

Saut\u00e9 the onions and garlic until translucent.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Add the beans the last 30 minutes of cooking.<\/p>\n

Serve with grated or chunks of cheese, scallions, and a dollop of sour cream.<\/p>\n

Need an easy, quick bread to team up with your chili? This is one of our favorites! Beer Bread<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

With the first signs of cool weather I start planning meals that include a bowl of hearty chili. Teamed with fresh homemade bread, chili is hard to beat!<\/p>\n","protected":false},"author":1,"featured_media":18675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"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. \r\n\r\nTry this chili recipe that is sure to warm you up on a cool day!\r\n\r\n[gallery type=\"rectangular\" ids=\"2402,2403,2413\"]\r\nChili with Beef Tips\r\n\r\n2 pounds beef tips\r\n1 large onion, diced\r\n3 cloves garlic, diced\r\n1 Tablespoon ground cumin\r\n2 Tsp paprika\r\n1 Tablespoon pure chili powder\r\n1 can (28 ounce size) crushed tomatoes\r\n1 can Rotel tomatoes (I use mild)\r\n1 can (16 ounce size) dark red kidney beans\r\n1 can tomato juice (46 oz. size)\r\n\r\nGarnishes\r\nchopped scallions\r\nsour cream\r\nshredded Cheddar cheese\r\n\r\nCook 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.\r\n\r\nSaut\u00e9 the onions and garlic until translucent.\r\n\r\nIn 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.\r\n\r\nAdd 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.\r\n\r\nAdd the beans the last 30 minutes of cooking.\r\n\r\nServe with grated or chunks of cheese, scallions, and a dollop of sour cream.\r\n\r\nNeed an easy, quick bread to team up with your chili? This is one of our favorites! 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Author, Speaker, and Storyteller","date":"May 23","format":false,"excerpt":"Use care with our words...they give strong evidence of your character and what is in your heart.","rel":"","context":"In "Life Notes"","block_context":{"text":"Life Notes","link":"https:\/\/sandiherron.com\/blog\/category\/notes\/"},"img":{"alt_text":"LifeNotes_TheAccuser","src":"https:\/\/i0.wp.com\/sandiherron.com\/blog\/wp-content\/uploads\/2014\/05\/LifeNotes_TheAccuser.jpg?fit=960%2C350&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/sandiherron.com\/blog\/wp-content\/uploads\/2014\/05\/LifeNotes_TheAccuser.jpg?fit=960%2C350&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/sandiherron.com\/blog\/wp-content\/uploads\/2014\/05\/LifeNotes_TheAccuser.jpg?fit=960%2C350&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/sandiherron.com\/blog\/wp-content\/uploads\/2014\/05\/LifeNotes_TheAccuser.jpg?fit=960%2C350&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":990,"url":"https:\/\/sandiherron.com\/blog\/microwave-caramel-corn\/","url_meta":{"origin":39,"position":3},"title":"Microwave Caramel Corn","author":"Sandi Herron. 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