Chili

 

(From the kitchen of Highland Lakes MOM, Michele Coco)

 

Chili:

2 ¼ pounds 80/20 hamburger meat

1 onion, diced

5 garlic cloves minced

1 large can crushed tomatoes (organic, no salt)

1 can Rotel “Chili Fixins”

1/2 can water from Rotel can (or add a little more, just enough to form a thick soupy consistency)

1 can tomato paste

1 can dark red kidney beans

1 bay leaf

2 tablespoons “Chili Seasoning Mix” (see recipe below, following chili recipe)

 

Optional Additional Chili Seasonings:

Salt
Cumin
Chili powder

 

Brown hamburger meat, onion, and garlic in a cast iron dutch oven until hamburger meat is no longer pink and onions are clear.  Drain.

 

Next, add all other chili ingredients to dutch oven with hamburger meat mixture.  Let simmer for 15 to 20 minutes, then sprinkle with optional additional chili seasonings as desired (salt, cumin, and chili powder).  Let simmer for a total of 30 to 45 minutes so tastes can blend.  Watch pot as water evaporates and add more water as needed.  Serve over rice, topped with sour cream, grated sharp cheddar cheese and cilantro as desired.

 

 

Chili Seasoning Mix:

1/4 cup all-purpose flour

4 teaspoons chili powder

1 tablespoon crushed red pepper

1 tablespoon dried minced onion

1 tablespoon dried, minced garlic

2 teaspoons white sugar

2 teaspoons ground cumin

2 teaspoons dried parsley

2 teaspoons salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

 

In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Use 2 tablespoons of this mixture in chili recipe above, then store remaining mixture in airtight container until ready to use.