CHILI.... TO GET THROUGH WINTER

Note:  Anything I make that has ground up beef in it, I make with the highest fat content ground beef around.  It gives the recipe much more flavor AND - it's no big deal to drain off most of the fat.  It's also cheaper, and these days that matters!  So...... chili time!

This recipe will feed 4-6 people and give you leftovers to freeze for hot dogs.

INGREDIENTS:

2-1/2 lbs.        Hamburger
1 lb.                Stew beef - cut into dice size                               pieces

1 large          Onion - chopped
1 TBSP            Oil
1 TBSP            Butter

3 pkgs             French's Chili-O Mix (NOT                                  McCormicks)

1/4 C              Frank's Original Hot sauce
3 cans             Petite diced tomatoes - undrained
1 large jar       Picante sauce (I use Medium, but
                       hot works if that's your taste)
2 tsp.              cayenne pepper flakes

                      Beans are optional -         I personally don't use them


DIRECTIONS:

If you are using beans, pour them in a colander and set in the sink to drain.

In a large Dutch oven, brown the hamburger, breaking it into chunks  Cook until it's almost grey.  Drain well.

In a sautee pan/wok, add a tablespoon of oil and bring to a shimmer.  Pat the stew beef dry and toss it in the wok and stir fry until it's grey.  Add the butter and onion and cook another 1-2 minutes until the onions begin to soften.  Add this to the Dutch oven (undrained - butter makes EVERYTHING better!).

Add TWO packages of Chili-O to the pot and stir to coat.

Add the Frank's, tomatoes and picante (chunky salsa will also do fine) and cayenne pepper - stir to blend.

Add DRAINED beans and stir well

Bring to a simmer and reduce heat and cook for 15-20 minutes.  Stir often, as this may scorch since we've drained most of the fat out. Add about 1/4 C of water if the chili seems too thick.

Check for taste and add the remaining pack of Chili-O mix (which will thicken the chili a little more) for a little more zing. Stir well and simmer another 4-5 minutes.  (You really CAN'T overcook this, but you CAN scorch the krap out of it if you abandon the stove!)

Remove from stove and let the chili rest for 5-10 minutes

Excellent served over rice and/or topped with your favorite grated cheese.  Also makes a great con queso when blended with cheese

Freezes great!

I'm not a crock pot cooker as a rule, but for winter parties I make the chili ahead and put it in the crock pot to keep warm, and that's one more thing I can check off my list!

Note:  If you are really into HEAT, add fresh jalopenos to the onions as you sautee them, or add your favorite peppers from a jar.  ENJOY!