Well, it’s another beautiful fall day in North Carolina.

Ugh. Where did summer go again? Please, someone, tell it that I will give up all the pumpkin spice lattes in the world for summer to come back. Also, I love the view from my apartment. I really do.

In my mind days like this, which for me encompass pretty much the entirety of fall, winter and spring (blech), call for something hearty but not starchy. Something that warms the cockles of my heart, and that makes me think maybe, just maybe, this weather change won’t be too bad. This food for me is chili.

Mmmm, chili. Even though the name reminds me of the weather outside it still makes me happy.

I nabbed this recipe a long time ago from Allrecipes and it is titled “Debdoozie’s Blue Ribbon Chili.” I don’t know who Debdoozie is, but I would like to meet her and shake that woman’s hand. And give her a hug. Maybe ask what series of life choices led to the creation of this chili, because whatever they were I want to make them, too. Too much? Just try the recipe and tell me if that’s too much. (Probably.)

Ok then, let’s get started!

First, the ingredients. I had LSB go shopping for some of the ingredients, which he very kindly did, so they may look a little wonky. Boys do not understand portions. It is something in my lifetime I have come to accept.

Two pounds of ground beef (which LSB discovered comes in a tube, but it was still 93/7 so I accepted this fact), one 15-ounce can of dark red kidney beans, one 15-ounce can of light red kidney beans, 2.5 cups of tomato sauce (LSB bought three 15-ounce cans, when you only need 1.5ish of those, but usually what I do is buy 1 of that next size up of tomato sauce if you want my advice), 8 oz. of salsa (1/2 of the jar pictured), 1 onion (LSB bought a red onion, but I would have bought a yellow one), and 1 packet of chili seasoning.

Now, when I go, I either choose hot chili seasoning or hot salsa, but of course it’s up to your discretion and taste buds. If I were cooking for my mom I would probably not do that, though.

Start by chopping up 1/2 of the onion.

Then preheat your large sauce pan on medium heat and throw the onion and ground beef in, stirring around until the ground beef is browned.

While that’s browning and you’re stirring it around for a bit, put a strainer over your sink and dump the dark and light red kidney beans in and let them drain.

Um, yum. I don’t know why, but I think that beyond being the magical fruit, beans are just absolutely delicious.

And yes, I’m still 7 years old sometimes.

But we knew that already.

Moving on.

Now it’s been a few minutes and the beef is browned, you’ve taken away some of the fat if that’s your thing, and you’re ready to dump the rest of the ingredients in.

Seriously, it’s all downhill from here.

First, lots of black pepper.

Then, the tomato sauce. Like I said you can measure out 2.5 cups or just add about 1.5 15-ounce cans of tomato sauce, or one big can of tomato sauce (which the exact ounces in that eludes me at the moment).

Mix that all around and then add the chili seasoning packet. The recipe says 4 tablespoons or some measured nonsense like that, but if you’re using 2 pounds of ground beef, be daring and just go for the whole packet! Life is too short to measure out 4 tablespoons of chili powder!

Of course, if you like, you can always make your own chili seasoning with cayenne, and garlic something or other, and whatever other spices you want that would taste good. But for me, whatever. Chili is delicious and amazing with the packet, and so if it ain’t broke…I’m not fixin’ it.

And talk about not fixing something that’s broke, here’s my favorite addition to this chili recipe. 8 ounces of salsa. Y.u.m.m.o.

Now throw in some garlic salt…(sometimes when I’m out or I forget that I have garlic salt I put in garlic powder and a wee bit of salt)…

And then finally the thing that makes chili chili…the beans!

Stir this all together really well, see if you need anything else (I actually added a few dashes of cayenne pepper to this due to the lack of heated other ingredients this time), and then turn down the heat on this concoction to low, and go away for an hour.

Stir it if you want every so often, but don’t feel too obligated.

Let me tell you this straight: the longer this dish simmers, the better. it. gets. You must leave at least one hour for this to be at awesome, and longer equals closer and closer to chili nirvana.

The must is more of a suggestion, of course.

But seriously, let it simmer and leave it alone.

Here’s what it looks like after it’s been sitting and concocting and plotting to be the most delicious chili you’ve ever eaten.

Try not to eat the whole thing at once and remember this is HOT (as in lava hot) when it comes out of the pot. But if you’re like me you will never remember this and try to eat it as soon as it’s dumped into a bowl. There are many things I have learned to accept about myself, and this is one of them.

Ok, so, finally, here’s the recipe from Allrecipes again (my comments in italics). Enjoy!! Let me know how it goes!


  • 2 pounds ground beef
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups tomato sauce (One large can of tomato sauce will be perfect, or just do 1.5 cans of 15-ounce cans)
  • 1 (8 ounce) jar salsa
  • 4 tablespoons chili seasoning mix (Just use one packet. It’s fine.)
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans


  1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

3 thoughts on “Chili

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