I love chili. Making it, eating it, experimenting with it. It’s one of those rare dishes that almost everyone I know loves. It’s especially perfect during these winter months when you are chilled to the bone. I remember as a kid, when my mom would make a big batch, I’d watch my dad slather on what had to be a good tablespoon of butter onto each Saltine to accompany his hearty bowl of chili. To my dad, everything is better with butter.
One of the few things I remember my dad’s mom making was chili. Only hers was different than all the rest. She added chunks of celery and spaghetti. It was more of a soup than a chili, actually. It smelled and tasted delicious.
My oldest spawn has always been a fan of chili herself. Every year, while we were living in Wisconsin, there was a chili cook off sometime in February. She and I always talked of attending, but for whatever reason, we never did. I regret that.
When Hubs was on a rotating shift schedule and the spawn were elementary school aged, I remember heating up a can of Hormel chili (no beans) in the microwave to create chili dogs for supper sometimes. My oldest and I loved this messy treat, while the youngest was perfectly happy with a plain old hot dog.
So in that spirit, I’d like to share with you the version of chili I came up with earlier this week. Hubs and I agreed it was the best chili I ever made, so I thought it only right to share it with you all.
1 lb. beef stew meat
2 tablespoons canola oil
3 small cans tomato sauce
1 can black beans, drained
1 can chili beans, drained
1 can Ro-Tel diced tomatoes
Chili powder, to taste
Chihula hot sauce, to taste
Heat up the oil in a skillet. Brown the beef. Sprinkle with salt and pepper. It’s ok to leave it reddish inside. Plop it into a crockpot. Add cans of tomato sauce, black and chili beans, and Ro-Tel tomatoes. Sprinkle in some chili powder and Chihula, to taste. Give it a good stir and set the crockpot to low. After a long day of work, walk in the door and savor the aroma. Pat yourself on the back for taking the approximately 20 minutes this morning to put this deliciousness together. Chop some yellow onions and get out the shredded cheddar and sour cream. Spoon up that chili into bowls and add the flourishes to your liking. Eat up!
And if you’re a family of two like we are, give yourself another pat on the back, because later in the week, or heck even next week, you will have a night of no cooking, because this chili freezes very well in individual plastic tupperware thingies.