It’s been cold this January. And rainy. We have been stying in more that usual and enjoying lots of cozy fires and movies and books. From the first sign of cool Fall days (usually late October) and right up until Spring (usually late April) I love to make comfort food. I also love recipes that are easy to throw together and simmer on the stove for hours. This chili is a recipe that I “go-to” often. And yes, my mom really did win 1st prize at the annual church Chili Cook-Off one year with this recipe! It’s that good.
I hope you enjoy your chili- whether you decide to make it from scratch or to “make-it-work” (see note below on how I adjust this recipe with what I have on hand).
Mama Morse’s (Chili Cook-Off / 1st Prize Winning) Chili
Ingredients:
- 2 lb. ground beef {or turkey}
- 1-5 cloves garlic (grated or minced- add as much as you’d like)
- 1 medium onion (chopped- about a half of large onion will do)
- ½ tsp. salt
- 2-3 Tbsp. chili powder
- ¼ tsp. red pepper (cayenne)
- dash cloves (this is easy to omit if you don’t like this hint of flavor)
- 2 cans kidney beans w/ liquid (16 oz. cans)
- ¼ tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried basil
- 4 cups tomato juice (look for this in the juice aisle at the store near the V8 juice, not with the canned tomatoes)
- 1 can crushed tomatoes (16 oz. can will do)
- optional toppings: cheese, sour cream, corn chips, green onions, cilantro, Jalapeños, Frito chips
Directions:
Brown the meat w/ the garlic & onion. Add garlic and stir for a minute or two. Add all ingredients to slow cooker, instant pot or large pot on the stove {adjusting seasoning to taste}. Simmer for at least 30 minutes if cooking on the stove (the longer it cooks the better it will taste) & serve! We love our chili with cornbread and toppings.
Toppings:
We like to mix and match shredded cheddar cheese or pepper jack, sour cream, corn chips, Frito corn chips, green onions, red onions, cilantro and/or jalapeños (I just grab whatever we have and set it all out).
Cornbread:
My family just can’t have chili without cornbread. They like it with butter and honey (I’m happy with chips on my chili but I never pass up a side of cornbread). If you can get your hands on the Famous Dave’s cornbread mix you must try it. After years of trying a lot of brands I think it’s the best box mix out there. Jiffy works great too and is cheap. If you are a baker (and I’m not) you can make your own recipe).
For a spicy chili variety:
Add a few dashes of spicy cayenne pepper OR for some smokey heat include some chili’s in adobo sauce (chopped and stirred in with just a dash of the sauce).
“Make-it-Work” Chili in a Can:
Honestly, if I don’t have all of these ingredients to make this chili from scratch I just wing-it. I typically keep these ingredients in the pantry/freezer so that I can “Make-it-Work” in a pinch. I just brown some meat (or skip it) and add a can or two of store-bought chili, some canned beans, some canned tomatoes and adjust the spices a little (tasting as I go). I’ve even thrown in taco seasoning, canned corn, a can of Rotel, OR whatever I have around. It’s not too complicated and turns out a little different every time. It’s an adventure.
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Dear Comfort Food,
I have missed you all summer. I am so glad that you are coming back now that the weather is looking like it may be cooling off. I certainly don’t need you…but I sure do love you. Can you show up from time to time this Fall and Winter? I would really appreciate it. And here is one of my favorite recipes…while we are on the subject!
Sincerely {and thankfully},
*laura*
This post was originally created & posted on 10/8/2013 and was part of a series of letters I wrote that month. It has been reposted today for clarity & updated content.
