My mom used to always make Chili for dinner on Halloween. Now that I’m a mom I’m realizing that she probably did that because Chili is easy. And can be made ahead. And kids usually like it. So, I’ve been making Chili for dinner on Halloween for the past few years too. I think I even started before the kids came around because that time of year is usually great Chili weather. It’s cool enough out that you aren’t sweating up a storm eating this bowl of warm and spicy Chili. Yesterday I made my Chili, which Eric declared last year as the best of the Chili recipes I have made. This one came about because one busy afternoon dinner was still not made or even planned and I decided to thrown what I had in a pot to make Chili even if it wasn’t the way I usually make it.
- 1 lb. ground sirloin (93% lean or higher)
- 1 - 14.5 oz diced tomatoes with juice
- 1 - 28 oz. can crushed tomatoes
- 2 - 15 oz. cans kidney beans, undrained
- 1 - 15 oz. can pinto beans, drained
- 1 large yellow onion, diced
- 1 tsp minced garlic
- 1 -4 oz. can fire-roasted green chiles, diced
- 2 tsp better than bullion beef soup base (or 2 beef bullion cubes)
- 2-3 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp Worcestershire sauce
- Brown the ground beef. I like to season it with Mrs. Dash original seasoning mix. Add beef to a large pot.
- Saute onions until golden and tender. Add garlic and saute one minute more. Add to beef.
- Add the remaining ingredients, stir to combine and let cook on low all day.
- Serve with tortilla chips or cornbread and cheese and sour cream. It is also yummy on top of a baked potato.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 269 Total Fat 7g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 4g Cholesterol 41mg Sodium 780mg Carbohydrates 32g Net Carbohydrates 0g Fiber 9g Sugar 10g Sugar Alcohols 0g Protein 22g