At the beginning of 2014 I made a promise to myself that I would be better at this whole blogging thing, but I think I may have gotten in over my head. Once again, we are several weeks into January and I have only posted a few things about our new year.
And this recipe is no exception. I have had the pictures in a folder on my desktop for two months, waiting to be posted.
While I try and get my blogging/journaling act together, here is one of my favorite go to chili recipes.
I've adapted it from a Wendy's Chili copycat recipe I aquired a few years back. I even make it with ingredients that are easy to store as part of a year supply. This would be the perfect meal to make in emergency circumstances, and it freezes well too!
- 2 pounds ground beef, browned and crumbled into pea-sized pieces
- 1 can (29 ounce size) tomato sauce
- 1 can (29 ounce size) kidney beans w/ liquid
- 1 can (29 ounce size) pinto beans w/ liquid
- 1 medium onion, diced
- 2 cans (4 ounce size) diced green chilies
- 1 rib celery, diced
- 1 can (29 ounce size) petite diced tomatoes
- 3 Tbls. chili powder
- 1 and 1/2 tsp. black pepper
- 2 tsp. kosher salt
- 2 cups water
In a large pot, combine all the ingredients and bring to a simmer over low heat. Cook, stirring every 10-15 minutes, for 2-3 hours. Serve immediately. Top with sour cream, cheese, and/or corn chips. Cornbread is a great side! If you choose to freeze and use later, allow to cool completely and put in a freezer safe container.