fisk fall chili
(1 rating)
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.
►
(1 rating)
yield
4 -8 people
prep time
10 Min
cook time
1 Hr
Ingredients For fisk fall chili
-
1 lbground beef
-
228 oz. can sliced stewed tomatoes
-
128 oz. can kidney beans
-
114.5 oz. can pinto beans
-
1green pepper - diced
-
4cloves garlic
-
1/2white or yellow onion
-
4-5 Tbspchili seasoning
-
6-7 cwater
-
1 tspsalt
-
1 tsppepper
-
1 pinchshredded cheddar cheese (optional for topping))
-
1spoon of sour cream (optional for topping if desired)
-
oyster soup crackers (if desired)
How To Make fisk fall chili
-
1Brown ground beef with onions (diced) and garlic (sliced or diced). Drain.
-
2Add tomatoes and water to large stew pot. Add in drained ground beef mixture. Add in beans, green pepper, chili seasoning, salt and pepper.
-
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.
-
4For a lighter version you can use ground turkey instead of ground beef.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT