fisk fall chili
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.
prep time
10 Min
cook time
1 Hr
method
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yield
4-8 people
Ingredients
- 1 pound 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 tablespoons chili seasoning
- 6-7 cups water
- 1 teaspoon salt
- 1 teaspoon 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
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Step 1Brown ground beef with onions (diced) and garlic (sliced or diced). Drain.
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Step 2Add tomatoes and water to large stew pot. Add in drained ground beef mixture. Add in beans, green pepper, chili seasoning, salt and pepper.
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Step 3Bring 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.
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Step 4For a lighter version you can use ground turkey instead of ground beef.
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