This blog details my journey through the land of cooking. After all, everybody needs to get their spatula dirty now and again.
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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!!
Enjoy!!
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4 comments:
What can I say? It is good chili!!! Thanks for posting the recipe on your blog.
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
this is the best chili ever. i made some and was very pleased. thanks to the silver spatula!
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