Recipe for Chili, Jvstin Style
I was kind of inspired by the Kitchen Sink blog to put up, here, a recipe of my own. Now, mind you, I’ve only started cooking in the last few years, and cooking by myself seriously since moving to California (when I lived with TGKFAB, Bonnie, her mother and I rotated the cooking duties). Now, here in my apartment, I just get to cook for myself. No pretty girls to invite over for dinner, alas.
Anyway, chili is one of the first things I learned to cook from my Mom since I highly enjoy it. Ever since coming to Anaheim, though, I’ve experimented with, and modified the recipe, its a continual work in progress. The addition of a slow cooker (thanks to the generosity of the Olsons) has only improved it, in my opinion.
This version of the recipe makes (for me anyway) about 6-8 servings.
- 2 pounds Ground beef (usually 1 pound of it sirloin)
- 1 can (28 oz.)diced tomatoes
- 1 can (10.75 oz.) Tomato soup
- 2 cans (15 oz.) Beans: I usually use 2 cans of kidney beans but other kinds are good too.
- 1 can Green Giant Mexicorn (its a corn and peppers blend)
- 8 oz. Salsa or Picante sauce
Brown the beef, with spices, in a large saucepan, drain.
Combine the remaining ingredients in a large bowl, with desired spices
If you have a crockpot, combine the beef and the bowl ingredients into the slow cooker stoneware and set to cook on low 6-8 hours.
If you do not, add the contents of the bowl to the beef in the saucepan, and simmer 30 minutes.
Serve hot over Rice (which can be cooked with the chili in the slow cooker). Another option that out here I have found is particularly delicious is to serve the chili onto a tostada.