***I should clarify something I posted in my last blog entry from yesterday. I counted up my blog posts listed on my page this morning and realized that yesterday was not actually 100 posts officially. See, I make drafts of posts ahead of time (and have five waiting in the wings as I type this) since I usually write when I have the time...ie- when the kids are sleeping, when hubs is at work etc...so I did not realize that blogger would calculate even the drafts as 100 posts. So a simple mistake but did not want anyone to think I am pulling the wool over your eyes. Every thing on this bloggy is 100% accurate. :) Except for the fact that I am not really a European supermodel. ***
This is a mix of my creation and the recipe on the back of a chili seasoning packet. You know how I don’t like packets but when we want chili in a hurry, we revert to the packet. One night, I decided to be daring and do it without the packet and there were no leftovers.
1) 1 packet of chili seasoning OR my ingredients = 2 Tbsp oregano, 2 Tbsp. ground cumin and 2 Tbsp. garlic powder
2) 1 can diced tomatoes undrained
3) 1 can dark red kidney beans undrained (you could also use black beans in addition to or in place of the kidney beans)
4) 1 pound ground sirloin
Ok here is an addendum: I now (as of 2013) add apple cider vinegar (about 3 Tbsp.) and some green pepper to this. The vinegar adds some liquid and some tang and the peppers add crunch plus flavor. Don't add the peppers until about 5 minutes before serving. This will be amazing. AMAZING.
Brown the beef then add the packet/seasonings (I also add onion as a seasoning too and it adds texture). Stir in the beans and tomatoes and simmer 10 minutes.
We serve with sour cream, shredded mozzy (mozzarella) cheese and Frito's.