Farmhouse Chili

My September Soup series continues with … oh yes- CHILI! 
September marks the return of many fall traditions including football, all things pumpkin (you know I had to get it in there!!) & an annual chili cook-off between The Farmer & I. Now I do have to admit The Farmer totally kicked my butt last year so I’m starting early this year & whipped up a batch of my favorite go-to chili this weekend to get my creative thoughts in motion. 
Here you have it folks, an easy-peasy chili recipe that works not only for weekend simmering, but can be thrown together for a weeknight meal as well- I promise it’s THAT easy! 
Kudos to Ree Drummond, who is the main inspiration for the majority of my farmhouse style recipes. 
Farmhouse Chili 
Here’s What You’ll Need: 
1.5-2lbs of Ground Beef (farm fresh dontcha know!) 
1 Can (12-14oz) Tomato Sauce 
1 Can (10 oz) Rotel 
1 Can (14oz) Kidney Beans 
1 Can (14oz) Pinto Beans
4-5 TBSP Water 
3 TBSP Masa 
2 TBSP Chili Powder 
1 TBSP Cumin
1 TSP Cayenne (optional)
1 TSP Oregano 
1/2 TSP Salt 
Note:
This recipe will make around 6 servings. I make the full portion even though it’s just The Farmer & I because this chili is really great for leftovers & freezer portions as well! It just seems to get even better as the flavors meld together over time.
Garnish Options: 
Sour Cream 
Avocado
Red Onion
Cheese 
Cilantro 
Let’s Get Started:
1. This is the 1st time I’ve pulled out my 7.25Q Le Creuset this season & I was JUST SWOONING over it for a bit before I remembered – oh yea we’re cooking here!!! 
2. Start by browning your ground beef in your favorite soup pot over medium-high heat. 

chili photo 1 .jpg

3. Once browned (and drained if/as needed) add in the tomato sauce, Rotel, chili powder, cumin, oregano, & salt. This is also when you’d toss in that optional cayenne as well if you’re looking to add a bit of heat to your chili. 
4. Cover & reduce heat to low & simmer for about 30 minutes. 
5. Next up, add in your drained & rinsed kidney & pinto beans. Stir to combine, then cover & simmer for another 20 minutes. 

chili photo 2 .jpg

6. Now if you’re a fan of my Chicken Tortilla Soup then you’ll know where I’m going when I say to add masa to your chili. OH EM GEE thank you Ree Drummond (Pioneer Woman FanGirl!!) for teaching me this trick; I absolutely love the flavor profile it adds to my soups & chilis! Mix together your masa & water in a small bowl until a loose paste forms; once combined add to your chili & stir. 

chili photo 3 .jpg

7. Simmer for 10-15 minutes more – or honestly as long as you need to; the chili is pretty much just melding together at this point. 
8. To serve; ladle your chili into bowls & top as you please! 
chili photo 4.jpg
Bon Appétit! 

 

 

Adapted from: The Pioneer Woman 

 

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