Happy Thanksgiving to all our Canadian Friends.
May it be a great one for you all.
The start of a new week and I thought it would be a good time to thank you for all the very nice comments you leave me. They are always much appreciated. Thank you also to those who follow my blog, which I also appreciate. I have enjoyed chatting with you over the years, and meeting new blogging friends too. Wishing you all a great week of happy blogging!
Last week I was doing a little blog visiting and found myself looking at a Chili recipe Debbie from It's All About Purple had shared here. Gregg and I had been talking about finding a chili recipe, as it had been a long time since we had eaten it, and here was one from a blogging friend I had been visiting for years. I have saved several of Debbie's recipes, with the intent of making them all one day. However, I had all of the fixings in my kitchen for this one, and there you go.
I am sharing the ingredients from Debbie's list. I changed a few things as I wanted to use up what I had.
1 pkt. McCormack Original Chili Mix
1 tablespoon of Olive Oil or Butter
1/2 cup of chopped Onion
1 pound of Ground Sirloin
1 clove of Garlic, minced
8 ounces of Tomato Sauce
14.5 ounces of Petite Diced Tomatoes in Juice
1/2 cup of Water
1/2 cup each of Red and Green Pepper
1 can of Red Kidney Beans (light), rinsed and drained
Heat olive oil (or butter) in a large saucepan or Dutch Oven. Debbie has a beautiful cast iron pot which you can see by clicking on the link above.
When oil is hot (or butter has melted) add chopped onions and sweet pepper. Cook until they are softened. Add your ground beef. Once the beef has browned and there is no pink left, add the rest of the ingredients, and combine. Debbie cooks her chili for an hour on low.
Gregg came home and said the aroma wafting through the house was wonderful, and he arrived hungry.
He had the fixings of a salad with him which we used on the side. And I had made cornbread.
I didn't have any green sweet pepper so used a red I already had in the fridge, along with a few small orange sweet peppers.
Thanks Debbie, it was delicious!
Added note: Debbie reminded me in her comment that this is a very mild chili, which was perfect for my palate. She did say that McCormick has a spicy version also, and if you need more of a kick, to use that. Thanks again Debbie!
It is always a pleasure to visit you!!
ReplyDeleteAwww, thank you Ginny, I always feel the same way when I visit you :)
DeleteHi Denise! It's so good to be able to visit again a bit. I'm finally caught up with what I had to get done. I'm in a short lull between two hectic periods right now.
ReplyDeleteThis is so much fun! This is almost exactly how I make my chili. I make a sweet cornbread to go with the chili also. I always make a lot of chili so we don't have to make anything for 2-3 days.
Happy to see you Kay :) Next time I make Debbie’s Chile I will make double.
DeleteLooks really delicious and thanks for sharing!
ReplyDeleteThank you Blogoratti, I am grateful to Debbie for saying I could share it here.
Deletewe love chili and this is much like what I make and looks delish to me and now I want a piece of cornbread
ReplyDeleteMe too :)
DeleteMy son in laws would love that dish but chilli dishes are not for us wimps.
ReplyDeleteYou might enjoy this one Diane as it is not spicy at all and my palate doesn't do spicy very well.
DeleteHello, the chili looks yummy. MY hubby does not like chili, so I would have to freeze a bit for later. I remember Debbie posting her chili recipe, it looks delicious. Happy Monday and enjoy your new week ahead.
ReplyDeleteThanks Eileen, you too :)
DeleteIt's the beans that I wouldn't go for.
ReplyDeleteEasy fix, leave out the beans :)
Deletei am so flattered denise and i am thrilled that you enjoyed it!! one thing i never mentioned in my post is that this chili is very mild - we don't like spicy! if you wanted to kick it up, mccormick does make a mix that is "spicier" if you preferred that. i never plated mine because i made it to bring to my mom, although i think we did "steal" a little!! thanks denise, i have enjoyed your friendship over the years. i always feel like we are similar girls and in our marriages as well!!! xo
ReplyDeleteThanks Debbie, I think exactly as you do and I have loved coming to your blog and seeing all those gorgeous photos you take. Loved your post today on Longwood Gardens, I am itching to get there.
DeleteAs for this chili recipe, I liked it just as it is as I am not that big on real spicy either. I might make a separate batch for Gregg sometime as he does but he loved this one and had two big helpings, besides the one he had the next day also. It just gets better. So thanks again for letting me share today. This is definitely going to be made many times over.
It looks delicious!
ReplyDeleteThanks Christine :)
DeleteI love chili, Denise, and this looks so heartwarming and delicious! Because I don't digest beef and hot, spicy foods well, I usually make my chili on the mild side, and with ground pork or ground lamb. Thank you so much for the Thanksgiving wishes. :)
ReplyDeleteI bet your Chile tastes delicious Linda, and again, Happy Thanksgiving my friend :)
DeleteWe love chilli con carne and it is often on our table. We both love hot and spicy :-)) Hope you have a great week Diane
ReplyDeleteIt will be on our table more often now. We are having a great week, thank you Diane :) you have a great week too.
Deleteyummy -- Gotta' have the cornbread with chili in our house....so I loved that picture! i'm hoping for some real Autumn temperatures here in Eugene before we leave Oregon ... cool days are when chili tastes best.
ReplyDeleteIsn’t that the truth Sallie, a nice hot bowl of Chile and cornbread is very comforting on a chilly day? :)
DeleteLooks and sounds delicious!
ReplyDeleteThank you Ellen:)
DeleteChili is one of my favorite foods. Since moving to Colorado I've discovered green chili made with hatch chilies and I'm quite taken with it
ReplyDeleteThat sounds so good Pat, thank you.
DeleteI can smell the aroma ... looks delicious
ReplyDeleteAll the best Jan
Thank you Jan and all the best to you too :)
DeleteWe'll be making this a lot too Linda :)
ReplyDeleteGreat recipe, we all love chili in our family. I've been trying different recipes and find that my favorite spice mix is Ancho chile/cumin/black pepper and salt. I add onion powder sometimes and use fresh minced garlic. Works like a charm. 1-2 Tbsp Ancho chile poeder won't make the chili too spicy, but if you want a good kick, Chipotle chile powder is great, or just use more Ancho chile powder. Guajillo chile is good too for spicuness, if you like that.
ReplyDeleteHi Victor! Yes, I enjoyed Debbie's recipe. Thank you for all those tips. They sound very good. Thank you for visiting. I loved looking around your blog and have subscribed. I'll be back :)
DeleteYou are very welcome. You know, I once made chili in a cast iron pot on my Big Green Egg - it acquired that nice smoky flavor - oh my... the best flavor ever...
DeleteInteresting! I have been toying with the idea of getting a cast iron pot but I have a hard time picking them up. However, we acquired a very old cast iron that belonged to my mother-in-law. I will give it a good clean and season it. It has been stored in a garage for a very long time and is an antique. I think it would be great to cook something in it with that connection to Gregg’s mother.
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