Wednesday, December 31, 2008


When the wind is whipping and the mercury is dropping, it's chili time! This chili will warm you up and isn't too spicy.

  • 2lbs of ground meat - we like to use 1 lb of beef and 1 lb of turkey
  • 2 cups of water
  • 1 large can of tomato sauce
  • 2 19.5 oz cans of kidney beans (it doesn't matter light or dark, your preference)
  • 2 19.5 oz cans of pinto beans
  • 1 can of Ro-tel
  • 3 cans of diced fire-roasted tomatoes
  • 1 medium to large onion, diced
  • 2 tablespoons of cumin
  • 4 tablespoons of chili powder (we prefer the hot Mexican type)
  • 2 table spoons of Spanish paprika
  • 2 crushed dried hot peppers
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste


  1. Brown meat, drain;
  2. Crumble meat;
  3. Combine all ingredients into pot;
  4. Bring pot to a simmer over low heat;
  5. Cook for 3 to 4 hours, stirring every 20 minutes

Serve with chopped onions and shredded cheese on top.

2 comments: said...

Great ideas!!!! Congratulations for the blog. Bye from Italy

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Colloquial Cook said...

I made chili not long ago too! Isn't it depressingly hard to photography??!! That said, I can't think of anything more comforting to make when the weather is that bad...