Last week I came down with a pretty nasty cold. But since my cat is not much of a cook, I had to make myself some soup – or chili rather. This recipe is my dad’s so it was the closest thing to having someone else cook for me as I could get without leaving my apartment.
This chili actually recently won best chili in a contest my dad entered in their community. No wonder, when we used to live in Texas he was on a chili team! The only thing I changed was using hot chili beans instead of mild.
Most of the time I double this recipe. In which case I sometimes use half chuck steak and half ground beef, and one can hot beans and one can mild (and yes I actually did double it this time but am posting the undoubled version). As an added bonus, I also whipped up my mom’s jalapeno cornbread which I will be sharing with you tomorrow!
One year ago: Oven-Fried Onion Rings
1 medium onion, chopped
2 Tbsp olive oil
1 lb. beef chuck steak, cut into bite-sized pieces (may substitute with ground beef)
1-15 oz. can tomato sauce
1-6 oz. can tomato paste
1-10.75 oz. can condensed tomato soup
3/4 cup water
6 oz. beer (half a bottle)
1 Tbsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
1 tsp Tabasco hot sauce (optional)
1-15 oz. can hot Mexican chili beans
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese, plus more for topping
- In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown until only a little pink remains.
- Add sauce, paste, soup, water, beer, and seasonings. Thoroughly mix and reduce heat to medium-low. Simmer uncovered until thick, about 2 hours, or until the meat is very tender.
- Stir in the beans, pepper and cheese. Simmer for another 15 minutes and then serve immediately with additional cheese on top, and with either crackers or corn bread.
Source: My dad