I have always loved chili, especially during the winter months. I love that it warms you up but also keeps you full, which can’t always be said about my favorite soups. My grandmother makes the best chili, so I wanted to impress her and make my own. I started with the recipe of the back of a packet of McCormick chili seasoning and kind of put my own twist on it.
Here's what you'll need:
1 packet of chili seasoning
1 pound of ground beef (I used lean)
1 can of diced tomatoes
1 can of Pinto beans or chili beans
1 jar of pickled jalapenos
1 large white onion
red pepper flakes
I started by taking one fourth of a large white onion and chopping it finely. I heated up my skillet and sautéed the diced onion pieces in some olive oil. For flavor, I added some salt, pepper and seasoning salt.
Once the onion was browned a little, I added the ground beef and cooked it all the way through. Usually, recipes call for you to drain the ground beef once it’s cooked. But I used a lean ground beef with little fat, and I wanted to keep the juices to help give my chili a more liquid-y texture and add flavor.
When the meat is done cooking, add the chili seasoning, tomatoes and beans and stir it all together. Let it simmer for a bit, and give the flavors a minute to seep into each other.
At this point, I realized my chili wasn’t as spicy as I wanted it to be (I’m from Texas, y’all…bear with me.) I added some red pepper flakes and more ground black pepper. When that didn’t do the trick, I took two full tablespoons of the jalapenos and chopped them up very finely. I added them to my chili, and then poured about 1/3 cup of the juice from the jalapeno jar in, as well.
Stir it all together, and let it simmer for about 10 minutes.
Now, the disclaimer here is that I like really spicy food. SO, if you want a kick without the excessive heat, try one tablespoon of jalapenos…or skip out on them all together and just use some of the juice. I gauged how much I wanted by adding it little-by-little, stirring it up and tasting it.
This chili is super perfect for a busy schedule. I packed it for lunch with baggies of tortilla chips, and put it over Fritos for a classic Frito pie at home.
Lastly, it’s soooooo easy. I am not a chef, like at all, and I was pleasantly surprised at how simple this is to make, and how I satisfied I felt after. You can absolutely buy canned chili, but there’s something really cool about making your own and knowing exactly what’s in it- that sketchy moment when you watch canned chili kind of slither and plop out of the can is a bit much.
Happy fall, babes! If you decide to warm up with this yummy, toasty recipe, let me know how it turns out for you!
With Love & Glitter,