Harry James
I created this chili recipe December 12, 2010. Judging from the title, it was a snowy day, but I can't remember. What I do recall is my mom thinking there would be far too much meat for the amount of soup and beans in the chili. What I know for a fact is that anyone who has tasted this chili declares it the best they've ever eaten. Chili is one of those dishes that is very easy to over (or under) season, so to eliminate the human error factor, I use a chili mix. This chili comes together rather quickly, and you can let it simmer as long as you like, preferably while you bake a batch of cornbread! This is so easy to double or triple, and the last two times I've made it I have tripled it. That way, we can eat one batch and freeze the rest for later. If you do that, put one batch in your largest heavy saucepan or dutch oven (4 qt) and another in a humongous dutch oven (Lodge enamel coated cast iron, 7.5 qt). I use a 7.5 qt Lode enameled cast iron Dutch oven, and it is not quite big enough for a double batch, so I always have to ladle some out and into the 4 qt Dutch oven.
Amanda's Snowy Day Chili
2 lb Ground Chuck
1 tall can Brooks chili hot beans
1 can Brooks chili mix
1 can (15.5oz) Hunts tomato sauce
1 can (15.5oz) Red Gold petite diced
tomatoes
1 med yellow onion, chopped finely
1 tsp pre-minced garlic
1 Tb butter
*Heat is listed for a large (10") oven cap. If you are using a small cap (8"), you will need to increase the heat listed by 2.
1. Melt butter over medium heat (5) in heavy large saucepan or Dutch oven. Add onions and stir, cooking ~3 minutes. Add garlic and stir, cooking 2 minutes more.
2. Add diced tomatoes and sauce. Stir to mix. Add both cans Brooks, stir to mix. Reduce heat to medium-low (3) and simmer uncovered.
3. Brown chuck in separate skillet, drain, add to bean mixture. Stir thoroughly until beef is mixed evenly.
4. Put lid on chili and simmer while you make cornbread and bake it.
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