Tonight I made my first chili of the season. God bless chili. I have two recipes that I alternate between. One is a little fancier & has a lot of veggies & the other is more "home on the range". Tonight I opted for home on the range. I recently saw a third recipe I'm interested in trying. It's in the October issue of Martha Stewart Living. It calls for peeling whole tomatoes, which I didn't even know you could so, so it may be a little above my pay grade. We'll see.
I got this recipe from my mom, who I think also has multiple chili recipes. Does everyone have more than one chili recipe? I picked up a bag of Frito's today, so it looks like we'll be eating our chili in Frito pie form tonight. I can't wait!
2 lbs lean ground beef
2 cans Del Monte chili style diced tomatoes
1 full size can tomato sauce
1 can Bush's chili beans
1 can refried beans
1 1/2 packages chili seasoning
Salt & pepper
You guys know what to do. Brown the beef, drain it, add it all together & cook. Tonight I added onion, garlic, oregano & Tabasco. My mom likes to serve her chili on top of angel hair pasta. I actually like to do that, too, but tonight we're going Frito's style. Topped, of course, with cheddar cheese & sour cream. Yum!