This recipe for traditional chili really hits the spot on a cold night. There is really nothing better than coming home from work and having a ice cold beer, a warm bowl of chili and a piece of cornbread. Life really doesn’t get much better.
Now, when I say traditional I mean the chili I grew up with and it includes beans. My family didn’t always have a lot of money for meat so beans acted as a hardy filler. I know in Texas there are no beans in their chili and in Cincinnati that love theirs on top of spaghetti. Heck there is even vegetarian chili. The point is depending on what part of this country you visit or are from you will find a different version of chili. So is this version traditional? It is for me and my childhood.
Brown ground beef in bacon grease over medium high heat. Once cooked strain fat from beef
Add chili seasonings to strained beef and cook for an additional 3 minutes
Add pinto and kidney beans, tomato sauce, diced tomatoes with green chilies and seasoned ground beef to crock pot and cook on low heat for 4 hours
Add toppings of your choice
My point is that you can put almost anything in chili and it could/will be amazing. The toppings are what you prefer. I love sour cream, cheese, crouton cornbread (because I need my free hand to hold a beer not a piece of cornbread) and jalapenos. Just add what you like and omit what you don’t. Just be sure to enjoy.
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If you like this recipe, try this one for dessert!
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