Batter Up and Fry: Tailgating Treats. “Basic Chili”
When the mercury drops towards freezing the first thing I usually make every year is a pot of chili. It is a dish that I love dearly, but just canâ€™t bring myself to eat during the warmer months.Â It is heavy, spicy and ideal for warming you up from the inside to protect you from the chill.
One of the best things about chili is that you can put almost anything in it, making it hard to screw up. Itâ€™s also simple to throw together a huge portion for not a lot of money, which means it is really the perfect dish for tailgating in the winter months.
This is my basic chili recipe. It is fairly mild, but you can easily add more heat with more chili flakes in the seasoning blend or with hotter chilies. If you like more vegetables or a different meat, add it. Thereâ€™s not much you can do wrong here.
1 large onion, chopped
2 TB cooking oil
1 lb. hamburger
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can crushed tomatoes
1 (15 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
2 cloves chopped garlic
1/2 c. chopped poblano peppers
1/2-3/4 c. beef stock
3 TB chili powder
1/2 t. crushed red pepper (more or less to taste)
2 t. ground cumin
2 t. dried parsley
1 t. salt
1 t. seasoned salt
1 t. dried oregano
1 t. paprika
1/2 teaspoon ground black pepper
Mix together all of the ingredients for the seasoning blend in a small bowl and set aside.
Heat cooking oil in a large Dutch oven over medium heat. Add the onion and cook until it is soft, about 4-5 minutes. Add the hamburger and a couple of teaspoons of the chili seasoning. Cook until the hamburger is cooked through. Add the beans, all of the tomatoes, the garlic, peppers, beef stock and remaining chili seasoning to the pot. Bring to a simmer and then cover and cook for at least 1 hour, but preferably for a few. Serve topped with shredded cheddar cheese or crushed saltine crackers.
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