Most of you know that I like the process of cooking, so I don't often use canned stuff if I can make it myself. This chili is the exception! I used to spend tons of time measuring out seasonings to make a pretty decent chili. IMO, this one is just as good if not better. (Sorry, I've never actually taken the time to measure the spices, if I remember next time, I'll edit the recipe.) I first bought the Rotel Chili Fixins to leave in the trailer for a quick easy hearty meal, not expecting it to taste awesome. The first time I made it I used ground beef and minimal additional spices and it was tasty enough that I started playing with it at home and came up with this.

1/2 onion
couple of cloves garlic
oil (I like to use garlic oil)
1 1/2 lbs stew beef
1 large can of diced ortega chiles
chili powder
cumin
salt
pepper
red pepper flakes
1/4 bottle of beer
1 can Rotel Chili Fixins
Can of tomato sauce
Can of kidney beans
Can of Ranch Style jalapeno pinto beans

I saute the onions and garlic in the oil. Add the beef to brown. Season with the seasonings and the Ortega chiles and then cover with some beer. I let that simmer for probably 1 to 1 1/2 hours, until the meat gets soft. Then I add the Rotel stuff and the tomato sauce. I let that cook on low until the liquid thickens and the meat pulls apart easily. Then I add the beans (drained) and cook for probably 10 more minutes.

It goes great with corn bread!

me likey chili

Me too

I also added in this "taco seasoning" I get at the Mexican market, but didn't include that in the directions because I don't know how readily available it is. It's not the Lawry's or that type of taco meat seasoning. This is different dried chiles and a bit of oregano ground up. Makes for some nice and spicey chili.

That sounds great, we have a "FoodLand" market by our house that has some excellent spice mixes

And the last two pitures of your chili should be framed

LOL, thanks PwrMad. I edited the first post because I forgot to put Ortega chiles as one of the ingredients.

Yumm....

Yummy, I'm hungry!

LOoking good, now make us some home cooked corn bread to go with that chili!

COSTCO sells the Marie Calendars Corn Bread Mix.
Just add water and 1 can of Sweet Corn Kernals...

homemade spicy dipping chips

My boys got the homemade cornbread to go with it.

What are those?

slice up some potatoes, throw them in a deep fryer, when they are done shake some habanero spice mixture over them, then let them dry out

just make sure you slice them thick enough to not break when you scoop up the chili

That sounds so good, Mrs. PWR MAD makes some excellent homemade corn bread



Umm, err, where would a moofer go to get this mixture

^^^ What he said Esco.

She makes some damn Chili. This stuff is just hot enough to enjoy and break a small sweat sometimes. This is the best breakfast when I am in Iowa. Works for me.

Maybe a little hotter when I am at home, atleast I can have a to wash it down with.

Mmmm, this is gonna be good tonight.

dang.....I just made the salad you posted a pic of.....now I'm goinna have to make this chili.....maybe for super bowl party I will make it!

Actually, I'm having a salad too. But dmax has been in below zero temps for 2 1/2 days and is getting home late so I figured I'd make him something to warm his belly.

And I bumped this because I'm tired of seeing the Tabbouleh one at the top of this forum.

I pass on chilli, to many beans prrrrrrrrrrrr oops sorry.

I think today is a chili day.... I'll have to post my regular recipe since the Rotel Chili Fixins is no longer available around here.

I was gwanna make beef stew again, butt now, I think it's Chili weather..

Oh man this stuff is the bomb. you all reallllly need to try it. One bite and you will be hooked.

Bump... this is a cheater version of the one I put in an earlier post.

Here's a chicken version....

Chicken and White Bean Chili

1 sweet white onion, chopped

½ red bell pepper, chopped

6 cloves garlic, minced

5 boneless, skinless breasts, cubed

1 large can diced Ortega chiles

1 can Rotel Chili Fixins

1 can tomato sauce (4 oz)

2 15 oz cans white beans, drained and rinsed

1 tsp cumin

½- ¾ tsp cayenne

Mexican hot taco seasoning (from Mexican market)

1 cup frozen white corn, thawed

2 zucchinis, diced


Cook the onion, bell pepper & garlic in some olive oil until soft. Add the chicken, season with salt and pepper and cook until no longer pink. Add the remaining ingredients and cook approximately 30 minutes more.