Soup Time

The temperature this weekend went down into the 40s. Finally! And the first pot of chili this season was born in a brand new Pioneer Woman stockpot. My chili recipe is pretty simple and it makes a lot, but can easily be divided in half for a smaller batch. I usually end up freezing the leftovers in single-serve containers.

chili2

 

  1. Just brown 2 lbs hamburger (I prefer ground sirloin, but anything 90% lean or above will work nicely) with some kosher salt thrown in.
  2. Rough-chop a large sweet onion and add to the hamburger, along with 5 or 6 shakes of red pepper flakes (more if you’re feeling adventurous and you don’t mind losing tastebuds).
  3. Stir in about 2 tablespoons of chopped garlic (again, adjust for personal taste… we love garlic).
  4. Add two cans of Chili Magic Chili Starter– we prefer Traditional.
  5. Add one can crushed tomatoes and one can diced tomatoes (both 28 ounce cans). My favorite canned tomatoes are Red Gold. If you prefer your tomatoes chopped smaller, they also offer petite
  6. Chili powder. Here’s where you just have to taste and adjust. We like about 4-5 rounded tablespoons of chili powder. You may like more…or less.  Remember: you can always add to, but you can’t take it out. Add small amounts and taste frequently.
  7. Stir it all up, let cook on low for 30 minutes to 2 hours depending upon your hunger level and preference. If you like thinner chili, add a couple cans of water. Taste as it cooks. The flavors meld and change as they simmer together.
  8. Serve up in deep bowls with Tostitos Scoops. Add cheese, hot sauce, or extra onion. It’s your chili!

 

 

 

 

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