We have been getting some cold weather over the past few weeks. I’m not complaining at all though. This is giving us a break from the humidity and heat.
Cold weather means yummy, warm bowls of goodness. My family requested Chili. I was also doing laundry that day, so I cooked a Cheater Chili. What is a cheater chili? It’s not my normal homemade Chili and it doesn’t take as long as my normal chili does. But the chili is still packed with tons of flavor.
Chili is something that I love eating. My topping variations change each time I make it. Which is the beauty of chili. Chili is a great item to serve to feed a big group of people. Make it fun and do a Chili bar with a variety of toppings.
For this Chili our toppings of choice were Corn Chips, Shredded cheese, Purple onions and Sour Cream and Jalapeños.
Chili starter in the jar
Chili Beans Pinto
Chili Beans Kidney
Important note when making any Chili, the spices really make it! So season generously!
Due to time constraints, I didn't make my Chili from scratch. But I used an amazing product that gives you a shortcut. It's called a Chili Starter. So easy to use.
Add olive oil to a pot to brown the meat.
Brown the meat. Season with slap ya mama or season all or seasoning of choice. Once brown. Drain off the grease. Set aside.
Add a little more olive to pot. Brown onion, bell peppers, celery. Once glistening.
Add the garlic. Brown.
Add Ground meat back to the pot.
Add Beef Broth, Picante Sauce, Chili Starters and all the spices. Stir. Once slightly boiling. Lower to Low to medium heat. Taste.
Add additional spices if necessary.
Cook for about 10 minutes. Stir often.
Add Cilantro and parsley to the pot. Stir.
Add kidney and pinto beans. Stir.
Cook for 10 minutes or until beans are tender. Stir often.
Taste. Serve once ready.
Add Chili to the bowl. Top with cheese, purple onions, jalapenos, sour cream, corn chips and fresh herbs on top.