Although, I wasn’t local to them I decided to participate in my own way. I knew that I still had a can of the Red Gold Diced Tomatoes Chili Ready version that they mailed to me a couple of months ago. We were saving it for a cold weather day. It wasn’t quite cold enough when we decided to make the chili but it was still delish!
Making chili actually reminds me of several years ago when I was selected to help judge a Chili Cook-off. That was a fun and quite interesting day. Everybody has their own versions of what chili is supposed to be. So this is actually my husband’s recipe.
But now I know I can make it since I actually watched & wrote down the recipe while he made it. It really is simple.
Hope you enjoy it too.
How do you make your chili? Do you use beans? Do you like your chili spicy?
My Husbands Chili
14.5 ounces Red Gold Diced Tomatoes, Chili Ready version
29 ounces tomato sauce
1 TBSP chili powder
1 TB cayenne pepper
1 tsp red pepper
32 ounces pinto beans (we used Bush’s Reduced Sodium)
30 ounces of water
2 lbs ground meat, cooked & drained
Start with browned ground meat. Drain if needed. Add the Red Gold Diced Tomatoes Chili Ready version, chili powder, cayenne pepper, red pepper, pinto beans, and water. Bring to a boil, let simmer for a few minutes.
I added shredded cheese & chopped green onion to ours. You could add other items on top if you wish. I also served with homemade cornbread, but you could serve with crackers or alone. Here is my homemade cornbread recipe!
Add more of the Cayenne pepper if you like your chili spicier, maybe even a little more red pepper. Since we don’t all like “spicy” this is our recipe & it has a great flavor. My kids even loved the chili.
Add a little less water if you like yours less soupy & more chunky.