My kids wish that I did not have to put beans into every pot I make but I just can't bring myself to make it without beans! It just wouldn't be chili and the beans add extra nutrients to the pot. I have started taking 1/2 of the can of beans and mashing them or pureeing them in the blender so it appears that there is not a lot of beans in the pot. I found that pureeing the beans actually helps to thicken the chili so it is easier to use for nachos and baked potato topping.
Mom's Homestyle Chili
2 lb ground meat(venison or beef)
2 cans tomato sauce(15 oz)
1 can tomato soup
1 can red kidney beans(or ranch style beans)
3 medium size carrots, shredded
2-3 tsp. chili powder
1 tsp. garlic powder
2-3 TBSP dry minced onions
Mix all together. Simmer in crockpot all day(4-6 hours) on low.
Notes: The carrots are used as the sweetener instead of sugar. You can add other veggies, like shredded zucchini, chopped green peppers, and celery; but I haven't been able to find a way to add them to my pot due to picky eaters. You can adjust the amount of chili powder in the pot to effect the "hotness"/zing of the pot.
I serve this with a double batch of corn muffins or a bag of Fritos or sometimes both!
This post is linked to:
- Tempt My Tummy Tuesday at Blessed with Grace!
- Tasty Tuesday at Balancing Beauty and Bedlam!
- Tuesdays at the Table at All the Small Stuff!
- $5 Dinner Challenge at $5 Dinners!
3 comments:
love the idea of throwing the carrots in there
Sounds like my kind of chili. Never thought of carrots, though. Good idea. Thanks for linking your post to TMTT.
I need to try crushing the beans. My crew won't eat them, but I'm sure if they don't see them then they won't have an issue. :D
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