Friday, February 11, 2011

Thick and Hearty Chili

A few weeks ago, I was making a crockpot full of soup, and my husband asked if it was Chili that I was preparing. I told him no, but that I had chili planned for a night later in the month. He responded with "Good. I like Chili". Fast Forward to yesterday morning. I was pulling the ingredients out to make the promised pot of chili, and my husband walked over and asked what I was fixing. I told him chili, and he responded with "I don't like chili." WHAAAAAAAT??!??? I reminded him of the previous conversation, and he said "Well, I like chili. Just not yours. I prefer for there to be tomato chunks. And for it to be REALLY thick. And lots of hamburger". Okay. I can work with that. So I put away all of the ingredients for the original chili recipe I was going to use, and concocted this recipe for a thick, hearty, chunky chili. It was a hit!


1 (16 oz.) can Tomato Sauce
2 c. Black Beans
1 lb. Ground Beef, Browned
1 (16 oz.) can Refried Beans
2 1/2 T. Chili Seasoning
1 (16 oz) can Stewed Tomatoes, cut into chunks


Combine all ingredients into a large saucepan and bring to a boil over medium high heat. Reduce heat and let simmer on low for one hour.

Go check out more great recipes at Foodie Friday, Friday Feasts and Fun with Food Friday.

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