Do you remember when I started blogging? I would be surprised if you said yes to that question. I am not sure how many folks have followed me since day one except for my family and some close friends (you guys rock!). I burst onto the scene back in 2012 with my family’s famous chili. It was an easy way to get into it since this was a recipe that we all grew up loving. We still love it and we say it has to be done the same way everytime or it’s not OUR chili.
I figured since a lot of time has passed, like, a lot. It would be ok to maybe revisit this recipe and give it an updated look on Haute Pepper Bites. While much of the recipe stays true to the original, I felt the need to make a tweak or two. It seemed only fitting that since a lot has changed in my life since 2012, a little bit can change in this recipe. I should really emphasize the “little bit” portion because honestly, I couldn’t bring myself to make anything that didn’t end up being as close to the original as possible.
I promise not to make you read 1,000’s of words before getting to the recipe. Side bar: I saw a tweet or something that commented on how food blogs can be annoying because they make you read all about their personal life before getting to the recipe 8 days later, I lol’d at this. I just want to say, I am still trying to figure out how to be the badass (well, I think I was a badass) I was before I had my little bebe. He has completely changed my world in a way I didn’t think I could have predicted. I live to be his mama! I am trying to remember that all those things I was doing before he came along also made make me happy and are fulfilling in different ways. It’s all about balance right? I am working at finding that balance and trying not to be too hard on myself when I lose all motivation to do anything beyond snuggling my little one on the couch. All you other mama’s out there probably get it.
Ok, I promised I wouldn’t make you wait. A few words before you check out the recipe.
- I believe chili has beans…yes, all of the beans!
- Stew meat not ground beef, trust me.
Notes
You make this as spicy as you want by adding in more cayenne or hot sauce.
Ingredients
- 1 pkg. Caroll Shelby Chili Mix
- 2lbs. Stew Meat (diced into bite size pieces)
- 1 tsp. Canola Oil
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1 tsp. Onion Powder
- 1/4 tsp. Cayenne Pepper
- 15 oz. Tomato Sauce
- 15 oz. Can Fire Roasted Diced Tomatoes
- 8 oz. Beef Stock
- 8 oz. Water
- 1 15 oz. Cans of Dark Red Kidney Beans (rinsed and drained)
- 1 15 oz. Can of Black Beans (rinsed and drained)
- Garnishes – cheddar cheese, onion, sour cream (optional)
Instructions
- Set a pan to medium-high heat, add canola oil.
- Season stew meat with salt, pepper, onion powder, cayenne pepper.
- Brown stew meat in pan.
- Drain and remove from pan, add meat to crockpot along with liquid ingredients, tomatoes, and seasoning packet.
- Set crock-pot to low and cook for 6 hours.
- With 30 minutes left in cook time, add beans.
- Chili is done when stew meat is tender.
- Garnish with toppings of your choice and pair with cornbread.
