I figured it’s that time of year where a lot of us like to have the comfort of soups, chilis and stews. I decided to do a re-post of one of my very early recipes. Hope you enjoy.
I love to make chili on cold, windy days. I am able to whip this one pot dinner up in a snap! This recipe comes from my Nanaw, who was an amazing cook. I never knew my Nanaw, she was killed in a car accident in 1973 by a man who ran a red light. My mom to this day talks about Nanaw, and how she was an amazing grandmother to her. My mom is so blessed that I publish my Nanaw’s recipes here on MCK. My mom says, “That Nanaw would be overjoyed her recipes are on my site.” I am the one who is blessed by hearing all the stories of her and to see the look in my mother’s eyes when she talks about her. Life is so short and we never know when our time is up. Live life to the fullest. LOVE on your family. When you say goodbye to someone you love, squeeze them and kiss them like you will never see them again. Tell them how much you love them. Blessings! Have a wonderful Wednesday.
Ingredients
1 1/2 pounds ground beef
1 medium onion (diced)
1 Tablespoon season salt
2 teaspoons garlic powder
3 Tablespoons ground cumin
2 Tablespoons Chili Powder
2 large cans stewed tomatoes
2 cans pinto beans 15oz.
2 cans kidney Beans 15oz.
1/2 cup each pepper jack & cheddar cheese, mix both cheeses together for garnish (optional)
red onion for garnish (optional)
jalapenos for garnish (optional)
sour cream for garnish (optional)
homemade tortilla strips (optional) recipe below
Directions
In a medium pot place ground beef, season with season salt and throw in diced onions. Cook on medium heat until brown and no longer pink. Drain grease. In same pot that you cooked the ground beef and onions add stewed tomatoes and beans. Add garlic salt, ground cumin, and chili powder. Simmer for 30 min. Garnish with optional toppings
Homemade Tortilla Strips
I will use these strips to top soups, salads or just eat them straight from the bag! You will need 1 package of tortillas, olive oil and a little garlic powder.
Generously oil one side of the tortilla. Stack tortillas on top of each other making sure to oil each top of tortilla, no need to worry about the back side of the tortilla, when you stack them on top of each other the bottom part gets oiled.
When all your tortillas are oiled and stacked, cut into long strips, then cut long strips into thirds.
Place on baking sheet, season with garlic powder and bake at 400* for 15-20 minutes or until brown and crispy. Toss strips throughout cooking time.
Enjoy!
[...] (Insert happy dance. More like funky chicken dance.) They actually said they like it better than Nanaw’s chili recipe… gasp! Sorry Nanaw! This chili is packed full of flavor with a few of these goodies [...]