Skip to main content

Classic Beef Chili


It may have taken me awhile, but one day I realized that chili with beans is not bad, in fact, it's delicious!  Growing up I always just thought I didn't like beans, and one late night in college, Rob (my then boyfriend) encouraged me to try his chili at Steak n Shake.  I did.  And I liked it!  And it had beans in it!  Who knew?

That's not to say I was an instant Chili-Lover.  But after Rob and I got married, I needed some new recipes that I knew he'd like - chili being one of them.  Though I now liked chili (with beans - previously I loved the canned chili without beans!), it's not like I craved it.  Rob did though.  So being the ever loving wife that I am, I asked my mom for her recipe, and made it up one day.  Rob loved it and it became a classic cold weather go-to in our house, and eventually I began craving it myself!

You probably won't realize this, but I've previously blogged this recipe.  I've probably made it about 50 times since then, and subtly adjusted it a bit here and there.  I've also tried numerous other chili recipes, trying to avoid canned chili beans, but nothing, NOTHING has ever been as delicious as this one.

Though I will make this any time of the year, it's now October - and I'm pretty sure that this will be on my menu plan at least every other week for the next 5 months.

Classic Beef Chili
Ingredients:
1 1/2 pounds ground beef, browned and drained
15 oz. petite diced tomatoes
15 oz. tomato sauce
40 oz. Brooks Chili Beans (I use the Hot recipe)
1 jalapeno, seeded and diced
1 medium yellow onion, diced
2 Tablespoons Cumin
2 Tablespoons Chili Powder
2 teaspoons-1 tablespoon Paprika

Directions:
Mix all ingredients and cook either in a slow-cooker or dutch oven until heated through and hot.  8 hours on low or 4 hours on high in a slow-cooker, or several hours on low in a dutch oven.

Serve hot with garnishments of your choice.  I like to keep it simple with cheese and crackers.


Source: My Mom's Recipe

Comments

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!


White Chocolate Cheesecake Mousse Filling
Ingredients:
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Directions:
Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…