It’s been a long, long, long hot summer for us here in Cat Spring. Record-breaking temperatures and a severe drought made this summer memorable in a bad way. Hot chili, soup, and heavy casseroles were not on the menu very often. But Fall has decided to make a visit to Cat Spring this week with the lows dropping into the 50s for the first time since around April. We are excited! And chili sounds pretty good to me. Here is my usual recipe. How do you like to make your chili? Do you put beans in it or is that against your beliefs? 🙂
Paula’s Chili (Family size pot)
- 2 lbs. 80/20 Ground beef, preferably from Bill’s in Sealy (It’s the best!)
- 1 onion-diced, preferably sweet
- 2 15 oz. cans tomato sauce
- 2 15 oz. cans of beans, usually pintos, but can use kidney
- 1 or 2 cans of Rotel style tomatoes and peppers
- spices: For 2 lbs meat, about 2 Tablespoons chili powder, 1/2 teaspoon cayenne pepper, garlic, 1 teaspoon cumin, 1/2 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon oregano (I just toss ’em in there without measuring, just make sure to put more chili powder than salt)
- Optional: can of water to thin chili
- optional: chopped bell pepper, jalapenos
Cook meat and onion in large pot together until browned. Drain excess fat. Add all other ingredients to pot. If you want it more soupy, add a can of water. Let simmer on low, stirring occasionally until flavors are well blended, at least 15 minutes, but up to an an hour.
Can also cook this in an Instant pot. Cook the meat first in the pot according to the instructions for your pot. You can saute it or pressure cook it, but sauteing will make it look more brown. Then add the other stuff and pressure cook for about 1 minute. Just be sure to drain the grease before adding the other stuff or it will be greasy.
Cat Spring, Texas 
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