Fisk Fall Chili

1
Kimberlee Prokhorov

By
@berlee

This is my family recipe for Chili. Growing up in Iowa when the leaves start turning and the smell of fall is in the air, it is chili time. Good for an afternoon of watching football games or after raking leaves. My mom always canned her own tomatoes so to me the hardest part is finding stewed tomatoes in big enough cans. I usually have to buy four smaller ones.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-8 people
Prep:
10 Min
Cook:
1 Hr

Ingredients

  • 1 lb
    ground beef
  • 2
    28 oz. can sliced stewed tomatoes
  • 1
    28 oz. can kidney beans
  • 1
    14.5 oz. can pinto beans
  • 1
    green pepper - diced
  • 4
    cloves garlic
  • 1/2
    white or yellow onion
  • 4-5 Tbsp
    chili seasoning
  • 6-7 c
    water
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 pinch
    shredded cheddar cheese (optional for topping))
  • 1
    spoon of sour cream (optional for topping if desired)
  • ·
    oyster soup crackers (if desired)

How to Make Fisk Fall Chili

Step-by-Step

  1. Brown ground beef with onions (diced) and garlic (sliced or diced). Drain.
  2. Add tomatoes and water to large stew pot. Add in drained ground beef mixture. Add in beans, green pepper, chili seasoning, salt and pepper.
  3. Bring to a boil and then turn down heat to low and let simmer for an hour or more. After simmering for a bit do a taste test and add more chili seasoning if needed. If time, turn off heat and let steep. Reheat prior to eating. Top with shredded cheese and/or a dollop of sour cream if desired. Serve with warm bread or oyster soup crackers.
  4. For a lighter version you can use ground turkey instead of ground beef.

Printable Recipe Card

About Fisk Fall Chili

Course/Dish: Beef, Beef Soups, Chili
Other Tag: Quick & Easy




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