Chili–The Perfect Winter Warm-Up
It seems that everyone has a favorite recipe for chili, but I’m telling you this one is the best! The temperature is really starting to drop here in Oklahoma and some parts of the state are even due for snow before too long so I’m so excited to have some chili in the freezer, ready to simmer away on the stove on a cold and busy weeknight.
Chili is so versatile. I love to store it in quart-size freezer bags in the freezer. Here are some of the ways my family enjoys chili:
- On its own, topped with cheese and a few corn chips or crackers
- Frito Pie
- Put in a baking dish with cornbread baked right on top
- Spooned over baked potatoes
- Chili dogs
There are so many ways to serve chili, but our favorite is in a bowl with a slice of cornbread. This is a recipe handed down from my mother-in-law. and while I’ve made it my own it’s still very close to its original form. It’s comfort food to the max, and I love having this recipe on hand! I hope you’ll enjoy it!
2.5 lb hamburger
1 large onion, diced
28 oz can petite diced tomatoes, undrained
16 oz can kidney beans, rinsed and drained
14 oz can Bush’s original baked beans, undrained
1 can of condensed tomato soup (or homemade soup, omitting the 1-1/3 cup of water)
1-1/3 cup of water
1/8 cup chili powder
1 tsp garlic powder
1 tsp pepper
1.5 tsp salt
1 tsp seasoned salt
1/2 tsp thyme
1/4 tsp cayenne
1/2 tsp cumin
1/2 tsp oregano
- In a large pot, cook hamburger and onion together. Drain.
- Stir the spices in with the meat for one minute.
- Add in the remaining ingredients and bring to a boil.
- Reduce heat and simmer, uncovered for 1 hour.
- Kristin’s extra tip! During the last 15 minutes of cooking time, combine 3 tablespoons of masa or cornmeal with a little bit of water to form a very thick liquid, and stir into the chili.