Day Thirteen of Blogmas: My Frankenstein Chili Recipe.

Hello, friends! Happy Monday to you all! I’ve been embarrassingly behind on Blogmas, so, I’m thinking that there may be a day soon, most likely this weekend, where there will be a couple of blog posts, but on today’s agenda: chili!

I’ve made white chicken chili too many times to count, but I’ve never made regular ol’ chili. Ever! Bobby was really craving it, so I thought I’d give it a go. I went to Pinterest to look at recipes, but didn’t fall in love with any of them, so I decided to mix a couple of recipes, and yes, I ended up with some Frankenstein chili.

Ingredients

•1.5 pounds of ground beef. (An imitation beef could also be used here and be equally delicious!) (I used cumin, Trader Joe’s Chile Lime Seasoning, and garlic powder to season the beef.)

•Garlic (I didn’t measure this, as I don’t think you can ever have too much garlic, but if I had to guess, it was probably around a teaspoon.)

•Jalapeños (I always buy canned jalapeños to make white chicken chili, and I was getting so mad because I always had sooo many left over, so I began to freeze them!) (I probably ended up adding around a teaspoon, but I think I’d probably recommend adding closer to a tablespoon.)

•Cumin (As much as your heart desires!)

•Garlic Powder (Listen to your heart, yet again.)

•Black beans (15.25 oz)

•Kidney beans (15.25 oz)

•Pinto beans (15.25 oz)

•Crushed tomatoes (28 oz)

•Tomato paste (4 oz)

Instructions

1. Brown the ground beef in a pan with all of the seasonings you desire.

2. Once browned, separate from grease and put in the crockpot. (This could also be done in a big pot on the stovetop, but I put it in a crockpot because I didn’t have to babysit it quite as much.)

3. Plop all of your garlic, jalapeños, tomato paste, crushed tomatoes, and beans into the crockpot/pot.

4. Sprinkle in all of the seasonings, give it a stir.

5. Let it do its thing! (We ended up letting it cook and heat in the crockpot for only an hour and a half on high because we were ravenous, but 2-4 hours on high would probably do the trick even better! Cooking it on low for 6-8 hours is probably the best, but if you’re impatient like us… I wanted to include some options.)

6. Enjoy!

Bobby and I ended up splitting an everything bagel with cream cheese and it paired really nicely with the chili. On top of the chili we put shredded cheese and sour cream, and it was delicious! Better still, we ended up with quite a bit of leftovers, and anything tomato-based tends to taste even better than it did the day before, so this meal was all around a win!

The next time that I make chili I might try to add some corn in it, I think that would be delicious! What do y’all like to put in your chili?

I hope you enjoyed this little recipe! I’m happy to be back to Blogmas. 🙂

Thank you so much for reading!

XOXO,

Mattie Mae

Published by MidwestMattie

Hello, all! My name is Mattie. I'm just a girl living her best life in the Midwest.

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