This is our first post in a new series I just invented: Kellers Cook! Keep reading for the recipe we meant to make AND the one Jon accidentally discovered.
Our small group recently decided to try something new: gathering for a meal. We love our small group, and we love meals, and I wanted something quick, easy, and hearty. Chili was a perfect option.
The truth is that I sometimes have a bit of an identity crisis in the kitchen. I don’t always feel confident, and while I have mastered
tacos, fajitas, stir fry, and spaghetti sauce, I second-guess myself frequently.
Thankfully, that’s why my mom is on speed dial. I am completely serious. When in doubt, I always call Mom and she always knows.
Anticipating a chili crisis, I preempted myself and used mama’s recipe. (And it only required 1 phone call!)
The chili was a hit! And, as it turns out, also gluten free! At the request of our small group, here’s Mom’s recipe, the way I made it, which doubles easily:
1lb lean ground beef (90/10)
2 yellow onions, chopped
2 – 14.5oz cans diced tomatoes (or stewed tomatoes), undrained
2 – 15oz cans spicy chili beans, undrained
1 – 4oz can mushrooms, drained and chopped
2 tablespoons GF chili powder (no maltodextrin)
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Brown the meat and onions together; drain grease. Add the rest and stir to combine. Bring to boiling; reduce heat. Cover and simmer 45 minutes (longer = better).
Top with shredded cheddar, green onions, and sour cream. Makes 6 servings.
I doubled the recipe, and still threw it together in about 15 minutes! (Secret: chop the onions the night before.)
One couple brought gluten-free cornbread, another brought gluten-free shortbread cookies and ice cream. We crowded around the card table in our folding chairs and camping chairs. Also (because we like to keep it real around here), we had a plethora of drink options: tap water, refrigerated water, tap water with ice, refrigerated water with ice, and orange juice. Because, as Dave pointed out, what goes best with chili? ORANGE JUICE. Perfect.
Bonus Recipe: Jon discovered that if you have a leftover serving of chili and you add 1/4 cup sour cream and a 1/2 cup+ shredded pepper jack/cheddar, you get a really tasty chili con queso dip. Eat with Tostitos All-Natural Hint of Jalapeno or Hint of Pepper Jack tortilla chips. The Pepper Jack ones taste like Doritos, but they don’t have any MSG.* These are the only chips we buy, and they never last long.
By the way, future Kellers Cook posts will have pictures of our creations, but I didn’t know I was going to put this on the blog when I made it. Just the borrowed photo for now. Next time we make it, I’ll take photos. Including a photo of our gorgeous dining room table, which is finally here! Fabulous!
*This statement, while still true, is mostly to make my husband (who’s on the road!) smile.