I fixed a pot of Chili and Beans this week and thought I would share my recipe
These are the 2 main ingredients for this family favorite
2 lbs ground sirloin
Carroll Shelby Chili Kit
La Victoria Salsa Brava Hot Sauce
1 1/2 Tablespoons Tony Chachere's Creole Seasonings
4 15.5 oz cans Chili Beans
4 15.5 oz cans Kidney Beans
Grated Sharp Cheddar Cheese
Louisana Hot Sauce
In a large dutch oven cook the ground beef until there is no more pink. Add the large spice packet from the Carroll Shelby Chili Kit along with the small packet of cayanne pepper (omit for mild chili), add the Tony Chachere's Creole Seasonings (omit for mild chili and subsititute the Salt packet for the Creole Seasoning). Add the whole bottle of La Victoria Salsa Brava Hot Sauce, add enough water in the hot sauce bottle to come up to the top of the label and put the lid back on and shake to get all that hot sauce and pour into pot. (for the mild chili get the mild Taco Sauce and do the same) Stir together. Heat on low covered for 15 minutes.
Add beans (do not drain) take the Masa packet from the chili kit and add 1/3 cup of water and mix together, stir into chili. Take a little bit of the chili and put in the cup you mixed the masa in to get as much of it out and place back into the chili pot. Cover and heat on medium until nice and hot. Let your guests top their chili from the Topping's Bar and serve with cornbread, corn chips or saltines.
Note: Chili on the first day is a little watery, 2nd day it thickens up. If you like it thick make the day before.
I forgot all about posting photos of Bab's Adventure in Arizona. I will share a photo a day for the next few days.
Bab's sitting on the bridge overlooking the Colorado River
J is for Juniper Berries
Until Next Time,