My husband does 2 things really well when it comes to the kitchen: grilling and chili. When we started “hanging out” 10 years ago, one of his favorite meals consisted of:
a blue box of macaroni and cheese
and
a can of Chilli Man chili.
His tastes have since grown up (a little) and he has graduated to appreciating a homemade macaroni and cheese as well as creating his own chili.
Since that big, football championship game is this Sunday and many people celebrate with a big bowl of steaming chili and all the trimmings, I thought I would share his recipe with you!
Shane’s Chilli Man Chili
Makes 8-10 servings
1 ½ pounds lean ground beef
1 medium onion, diced
2 garlic cloves, minced
1 packet Chili Man Chili Seasoning
1-14.5 ounce can hot chili beans*
1-14.5 ounce can kidney beans, drained*
1-14.5 ounce can black beans, drained
1-14.5 ounce can diced tomatoes (with or without chilies)
1-14.5 ounce can tomato sauce
2 cups water
1. Heat stock pot on medium heat.
2. Add ground beef and cook until mostly browned, separating into chunks as it cooks.
3. Add onion and cook until soft.
4. Add garlic and seasoning and cook for 1 minute.
5. Add tomatoes, tomato sauce, water and beans.
6. Bring to a boil.
7. Turn heat to low and simmer uncovered until chili is thick, 30 minutes to 1 hour.
8. Serve with tortilla chips, cheese, sour cream, crackers, pasta…anything!
*One thing to watch with canned kidney beans is that most of them contain added sugar, including High Frutcose Corn Syrup. Bush’s beans uses regular sugar according to the label. To avoid this all together, use dried beans and cook them seperately, adding 1 1/2 cups to the recipe. You also want to watch for added WHEAT in the chili beans. We use Bush’s beans for this reason as well.
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