Okay, so I know this is silly posting this recipe when it’s December and also 75 degrees out, but I couldn’t resist! This is my go-to meal when I just need to throw something together, plus who doesn’t love chilli?
I love comfort food, and this hearty chili recipe is perfect for the days (that we will get hopefully soon) that snow if flying outside and all you wanna do is curl up with a good book.
I took this recipe from a book of Eastern Kentucky coal camp recipes, when you had to make the most of your meals. My sons love this recipe, and even when I make a mega-pot it’s gone in a few days. It tastes even better when re-heated for leftovers. I’ve changed it a bit, I know everyone has their own way of making chili, and I’m not any different. Add or take away, there’s really no right or wrong way to throw it all together.
- 2 cans rotel
- 1 can your choice tomato sauce
- 1 chopped green pepper
- 1 chopped onion
- 1 can red kidney beans (undrained)
- 1 tsp cumin
- 1/2 cup shells/macaroni
- lean ground beef or turkey
- packet of chili powder or seasoning
- 1 can drained mushrooms
- 1 jalepeno pepper
- 1 cup water
- salt & pepper to taste
- shredded cheddar cheese
- In a large pot bring water, rotel, kidney beans and tomato sauce to a boil. Turn heat down and let simmer. Add cumin, salt and pepper. Set aside.
- In a skillet, combine beef, onion, jalepeno, mushrooms and green pepper. Cook until meat is brown and has soaked up juices from the onion and peppers.
- Transfer contents from skillet into the pot with the tomato sauce and rotel. Add chilli powder or packet of chilli seasoning, and 1/2 cup of shells or macaroni. Stir occasionally and let simmer. Let shells cook until soft.
- Serve with cheddar cheese and crackers
I hope you all enjoy this recipe, and hopefully we may have some snow soon to go with it! Fingers crossed.