Five Tabasco Chili ~ Spicy and Delicious

Just a quick chili post today.  We went for spicy; 5 tabasco peppers did the job! If you don’t like spicy this chili would still be tasty without the tabasco peppers or another type of hot pepper would work if you like a different kind of heat.

  • 1 pound ground beef
  • 1 medium onion – diced
  • 2 cloves garlic – minced
  • 3/4 cup diced bell peppers – diced
  • 5 tabasco peppers – minced
  • 2 Tbs hot chili powder
  • 2 cans hot chili beans
  • 1 large can crushed tomato
  • 1 large can whole tomatoes

Cook ground beef, onions, garlic, bell peppers, and tabasco peppers.  Drain excess fats if needed and return to stock pot.  Stir in chili powder, chili beans, and tomatoes.  I smashed up the whole tomatoes and brought to a simmer.  Cook for 20 – 30 minutes or longer to combine flavors.

Enjoy ~ Kimberly

Simple Chili ~ a quick and easy recipe

Oh, it’s that time of year again.  Chili season is one of my favorites; don’t get me wrong I can eat chili anytime but when the temperatures dip into the 40’s at night and the mornings are cool it’s easy to want to make up a big batch of chili and have a bowl or two for lunch! I am sure I will post another recipe or two but today’s is just a super simple recipe that is quick to make and requires only a few ingredients. I like crushed tomatoes; they make a nice thick chili that ties together the flavors.

  • 1 pound ground beef
  • 1 onion ~ diced
  • 2 – 3 jalapeno ~ sliced
  • 1 Tbs chili powder ~ use your favorite or make your own ~ click here for my recipe
  • 2 cans chili beans in sauce ~ hot or mild your preference
  • 1 large can crushed tomato
  • Cooked pasta if desired

Cook ground beef, onion, and jalapeno until no pink remains; drain if desired and add chili powder.  Stir in chili beans and crushed tomato and heat through.  Reduce heat and let simmer for 30 minutes or longer for best flavor. If using pasta it is best to serve on the side and add to bowls at serving time.  I never really used pasta in chili until I met my husband but that is his favorite way to have chili so I always try to remember to fix some kind of pasta whether it’s macaroni or spaghetti.

Enjoy ~ Kimberly

Chili Cheese Dogs ~ with black beans and jalapenos

I made Charles one of his favorite treats today.  Chili cheese dogs; I don’t know that I’d ever really made them before and there is no place around here to buy a descent one.  I made a spicy jalapeno and black bean version.  I served it with some fresh tomato, cottage cheese, and root vegetable chips so it wasn’t completely terrible for us.  I also tried out some uncured hot dogs; nitrate and nitrite free.

Chili Cheese Dogs ~ with black beans and jalapeno

  • 1 pound ground beef
  • 1/4 cup onion
  • 1 Tbs chili powder
  • 1/2 tsp salt
  • pepper
  • 1/2 cup pickled jalapeno slices
  • 1/2 cup ketchup
  • 1 Tbs Worcestershire sauce
  • 1 Tbs mustard
  • 1 Tbs brown sugar
  • 1 can black beans ~ drained and rinsed
  • hot dogs
  • buns

In medium skillet begin cooking ground beef over medium heat.  Add onion and cook until no pink remains; about 10 minutes.  Drain and return to pan.  Add chili powder, salt, pepper, and jalapeno slices.  Stir together ketchup, Worcestershire, mustard, and brown sugar; add to beef.  Stir in black beans and heat through; check thickness and add 1/4 cup water if desired.  Cook hot dogs as desired and serve.

Enjoy ~ Kimberly


Chili Cheese Nacho Dip

Nachos sounded like a great snack today.  I decided to go with a dip instead of our usual nacho platter.  Being cheddar lovers we don’t often use velveeta cheese; however as it melts so well and adds the perfect creaminess it was a great choice for this dip.

Chili Cheese Nacho Dip

  • 1 pound ground beef
  • 1 can chili hot beans
  • 1/8 cup diced pickled jalapeno
  • 1/2 cup hot salsa
  • 1/2 tsp crushed or ground cumin
  • 12 o.z. velveeta cheese

Brown beef over medium high heat.  Drain fat from fully cooked meat.  Add chili beans, jalapeno, salsa, and cumin. Heat through.  Dice cheese and stir into chili mixture.  Continue stirring frequently until cheese is melted.

Serve with chips and sour cream.

Enjoy ~ Kimberly