|Awwww!!!! My cute Grammy!!!! <3|
After leaving their place I headed home and decided to make my chili for the week ahead (I actually HAD to make it before my meat went bad). I love my chili!!! I always have so much of it that I have meals for weeks!! I like to make it spicy, but you can omit certain ingredients to make it less spicy, if you prefer. Also, I use very lean meats to make it with as little calories as possible.
1 lb extra lean (4% fat) ground sirloin [I have only found meat that lean by Laura's Lean Beef.....which I have found at Target Super Stores and Albertson's.....]
1 lb ground chicken
1 whole yellow onion
1 packet Hot Chili seasoning
1 packet Cheesy Taco seasoning
1 can (~15oz) black beans; drained and rinsed
1 can (~15oz) pinto beans; drained and rinsed
1 can (~15oz) diced tomatoes with green chilies
1 can (~15oz) diced roasted tomatoes
1 jalapeno; chopped
1 clove garlic; chopped
4 TBSP Tapatio hot sauce
Pepper jack cheese
Shredded Cheddar cheese
-Brown ground beef in skillet. Once browned, remove from skillet and put into large pot
-Brown ground chicken. Once browned, remove from skillet and put into large pot with ground beef
-Chop garlic and onion and add to skillet. Sautee onions and garlic together until onions are golden brown
-Place onion and garlic mixture in large pot with browned meat
-Chop the jalapeno and add to the pot as well
-Give the meat, onion, garlic, and jalapeno mixture a good ol' hand mixin'
-Open cans of beans and place in colander; rinse and let drain
-Add beans to the pot
-Add both cans of tomatoes to pot as well as the Tapatio
-Fill one of the empty tomato cans full with water and pour into pot; stir well
-Add seasonings to mixture
-Give it a good stir until all seasonings are mixed in
-Heat on high until chili starts to boil
-Allow to boil on high for 3 minutes; stirring occasionally
-Add in cheese and cilantro; stir well
-Reduce heat to medium and continue to cook chili for 10 minutes, stirring occasionally
-After 10 minutes, reduce heat again to low and allow to cook for 5 more minutes, stirring occasionally
-Remove from heat and let chili sit for 15 minutes
-You can eat the chili right away, or place in containers and save for future meals. I like to let it "cook" in the fridge until at least the next day to allow all the flavors to incorporate. Your chili will be much more flavorful if you wait.
If you don't like your food too spicy, omit the jalapenos. If you don't like spicy at all, you can also eliminate the Tapatio, but that sure does add some nice flavor! The cilantro is also optional. I had never put it in my chili until tonight, but tried it and I absolutely love the flavor it gave. My dear friend Casey, however, hates cilantro, so I guess she won't be getting any of it this time around! ;)
My house had such an amazing smell while the chili was cooking. I cannot wait to have a bowl of it tomorrow!!!!
Have a wonderful night all, and until my next cooking (or baking) adventure......