When It’s Chili in April
I wasn’t doing anything so I decided to change the game with some Chili ingredients I had spinning around in my head. I could literally taste the flavor of this chili in my mind.
With a family of 5 sometimes I have to do things quick and easy. Chili is a fan favorite for my eldest daughter but we don’t usually cook it once the spring comes. Today was just unusually cold so I figured, hey, why not.
In order to do things quick and easy sometimes we have to sacrifice “fresh”, that just is what it is… When you got a husband, two kids, a mother living with you, a full time job, a podcast, and a blog to keep up with all at the same time we all can’t grow the beans, pick the beans, soak the beans, then cook them for two or three hours before we eat the beans. Tell me if you feel me here.
I used Bush’s mixed chili beans, I love Bush’s. If I have to eat any bean out of a can those are them! I used the Wolf Brand chili with no beans because its pretty thick and it tastes way better than the more popular Hormel brand. The grocery store was out of chili sticks and I really felt like I could thicken my chili better this way. Needless to say, who needs a chili stick ever again. I’ve definitely found the key to hearty chili without using a chili stick and adding much more flavor. McCormick is a good brand of chili mix but I have used the Meijer store brand as well. I can’t say the chili mix brand matters but what does matter is the ingredients YOU bring to the table… “What do I mean” you say,
Ground Round and Steak Bites, browned and drained.
2 key ingredients Green Bell Pepper & White Onion
Just look at the detail. I took this picture and could see clearly this pot of chili was about to be BUSSIN BUSSIN! I also used a can of Petite Diced Tomatoes
Once I added my Chili seasoning packs and Wolf Brand NO BEAN Chili, I mixed it all up and added some water to the pot to give it some moisture. Keep in mind chili is NOT soup. You can see the detail inside the pot! I don’t think we’re having leftovers…
Don’t forget your favorite chili toppings. I use RITZ crackers, shredded cheese, and sour cream. The Meijer Brand is as good as any brand, tap in if you agree!
Let me just tell you. My mom is one of the pickiest eaters you will ever meet. She said this was the “best chili she’s had,” since she’s ever had chili!
I USED: 3lbs Ground Round, Stripped Steak cut into bites, 1 whole Green Bell Pepper, 1 whole big White Onion (doesn’t matter the size, put it all in there), 2 cans Bush’s 15oz Mixed Chili Beans, 2 cans of 15oz Wolf Brand Chili, 28oz Meijer Brand Diced Petite Tomatoes, 2 Chili seasoning packs.
ADDED SEASONINGS: Accent, Dash Original, Lemon Pepper, Montreal Steak Seasoning (season to taste)
I wish I could tell y’all how many cups of water I used but I honestly just poured it in there there until the Chili was the consistency I wanted it to be. Couldn’t have been more than two cups. You definitely don’t want your chili to be soupy. Chili’s sole purpose is to warm your bones with flavor not broth.
TIPS
*Soak steak in buttermilk before cooking for about 10 mins for a more tender bite. Rinse, season to taste, brown separately.
*Bring your chili to a boil then turn it to a medium low and let it slow cook for an hour while you have a glass of wine and regroup from your day.
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