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Saturday, October 08, 2005

The Best Chili

This recipe comes from the kitchen of the sister, Lori Trzop Schatzel. This is fantastic in a crock pot, slow cooked for hours or over your stove top if you need delicious chili in a hurry.

1 lb ground beef
1 lb mild or hot (depending on preference) sausage
1 large onion
2 cloves of garlic (finely chopped)
1 can (28 oz) diced tomatoes, undrained (usually, I get the chili kind or the onion/garlic kind)
1 can (15 oz) tomato sauce (unsalted is always a good choice)
2 T chili powder
1 & 1/2 t ground cumin (this is the secret to this recipe!)
salt and pepper to taste
1 or 2 cans light or dark kidney beans (depending on how much you want) rinsed & drained

1. Brown beef and sausage in skillet until cooked through, drain
2. Mix beef and remaining ingredients, except beans in a slow cooker (or pot, if using pot, add the beans)
3. Cover and cook on low setting for 6 to 8 hours or on high for 3-4 hours. The longer it cooks and simmers the better is tastes or until onion is tender -- you can't cook it too long!
**If you don't use a crock pot, add all ingredients and cook until heated through. Cook for at least an hour and a half until it reaches desiered consistency. Boil at first then simmer the remaining time**
4. Stir in beans then cover and cook on high for 15-20 minutes.

Serve with a dollop (of daisy ..hehe) of sour cream or shredded cheese or oyster crackers or regular crackers or ALL FOUR!!



Anonymous said...
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Lori said...

What can I say? It is good chili!!! Thanks for posting the recipe on your blog.

Anonymous said...

This is excellent chilli! However, try it with peanut butter crackers, very strange combo, but good. This was served at W-V's cafeteria way back in the day!Make your own PB&J crackers, not store bought. From Edie

Pamela Trzop said...

this is the best chili ever. i made some and was very pleased. thanks to the silver spatula!