It is very rare when my part of Texas gets snow so when we do, the entire area shuts down. The weathermen were calling for snow a few weeks back so I took myself to the grocery store and picked up the ingredients to try this chili recipe. Who knew how much snow we were going to get, so I wanted to be prepared in the event I got stranded in the house. That thinking may come from living in Washington DC and getting stranded by a blizzard. But nonetheless I was prepared. And we did get some snow. Just because it all melted by the time the chili was done is neither here nor there.
Now this chili recipe comes from Paula Deen’s son Jamie and it makes a boatload of chili. It was good but it came out very thick so I added some water before I served myself some. It didn’t seem to matter to anyone else because they all gave it a thumbs up. I will also add that after eating a bowl of this I knocked out for 2.5 hours. Coincidence?
Jamie’s Chili (Recipe adapted from Paula’s Home Cooking)
1 1/2 pound mixed ground beef and sausage, browned and drained
1/2 medium onion, diced
1 green bell pepper diced
1 cup chopped celery
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can whole, peeled tomatoes
1 (14 1/2-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can kidney beans, drained and rinsed
1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions, for garnish
In a skillet brown ground beef and sausage, drain and set aside.
Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the paste, diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
NOTE: I added 3 cups of water before serving because it was very thick.
Serve with Cheddar cheese, sour cream, and green onions…if you want.