Another one of my favorite things in life is this chili.
Chili is so great. Like so many other kinds of food in the world, chili can literally be made a million different ways. This particular recipe has been in my family for a couple generations now. It’s more like chili with an Italian twist– Lots of tomatoes, spices, and onions. Yummo.
My momma makes this delightful dinner every year on Halloween. Growing up, it became a tradition with my siblings, parents, and all of our neighbors and our best friends to enjoy chili in the evening before heading out into the cold to collect our favorite candies.
Last night, I threw this dish together. Once again, the level of easiness of this recipe will make you jump for joy. The ability to create a delicious meal while embracing your own laziness is quite a good one. It’s so magical when ingredients can join each other over the stove and somehow absorb the flavors of all the other surrounding ingredients on such short notice. The greatest part about this is that you can have it ready to go in just 45 minutes, although it becomes even more scrumptious the longer you allow it to soak in all the flavaa.
I guess the reason I really made this chili was because I just blew a bunch of money to put a new battery in my car. After seeing that bomb go off in my bank account, I realized I need to save the money of one meal and eat at home (I eat out too much). First world problems, I suppose?
Chili a la Dito
feeds four people, takes 45 minutes
1 pound of ground beef
1 whole onion, chopped
1 can of chili beans
1 can of Italian stewed tomatoes
1 1/2 teaspoon of chili powder
1 1/2 teaspoon of cayenne pepper
1 1/2 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of pepper
- In a large pot, cook the meat, onions, salt, and pepper on medium heat until the meat is browned.
- Add the chili beans and stewed tomatoes. (You may want to break apart/cut up the tomatoes first unless you want a chunkier chili.)
- Add the spices and stir them in.
- Allow pot to sit at medium heat and cook for about half an hour.
The longer it cooks, the better it tastes. OH! And this is incredibly brilliant left-over, too!
Top with cheese, onions, or anything else you like on your chili.
Stay warm everyone! :]