Ruth Ann Vokac
As a TODDLER, my younger daughter refused to eat chili beans. So thinking chili isn't chili without some beans (with their added nutrition), I began blending a can of beans with a can of stewed tomatoes and adding the mixture to the the meat and veggies, removing her portions, and then adding the final can of whole beans.
As a TEEN, my daughter walked into the kitchen one day to spy my deception. She was irked that everyone in the family knew except her.
We still use the method because we like the texture.
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- 1/2 tsp
- olive oil
- onion, diced
- green pepper, diced
- 2 clove
- garlic, minced or grated
- 1 lb
- ground round beef
- 1/2 - 1 tsp
- seasoned salt
- 2 can(s)
- chili beans, divided (joan of arc spicy chili beans, preferred
- 1 can(s)
- stewed tomatoes
- 1 can(s)
- tomatoes, petite diced
- 1-2 Tbsp
- chili seasoning mix (or to taste)
1In a Dutch oven, add the oil and heat over medium heat. Add the onion and green pepper. Stir for 2-3 minutes. Add the garlic. Cook 2 minutes. Put vegetables in a small bowl and set aside.
2Add the ground beef to the same pan. Break up beef as it browns. Add seasoned salt.
3When all the meat is browned, pour it into a colander with a container to catch the fat. Discard fat.
4Put the meat and vegetables back into the pot.
5Add 1 can chili beans and the stewed tomatoes to a blender, and blend just until all the ingredients are in tiny pieces.
6Add blender mixture to beef in pot. Then add the remaining can of chili beans and one can of petite diced tomatoes. Stir.
7Add desired amount of chili seasoning.
Taste to adjust seasoning. Add salt or more chili seasoning if desired. Add 1/4 -1 teaspoon of sugar if tomato liquid has an acid taste.
8Allow chili to simmer on very low heat for 15 minutes for flavors to blend.
(Or put into a crockpot on low until meal time.)
9We like our chili served with oyster crackers and shredded cheddar cheese.
10This recipe can be doubled or tripled. I often make a double batch and freeze the extra in 1 portion containers.