Everyone has their favorite chili recipe! And, man, do we love a good chili in my house when it’s cold outside! I have made many different ones over the years to see how I could come up with a quick, easy recipe for when things are busy during the week. I have a bit of a struggle because my so doesn’t like spice, I like medium spice, and my husband wants all the spice in the world. The recipe I am going to share here has become a favorite because I keep it mild for Ronan, while Dave and I use dried habaneros we grew last summer to spice things up. Fritos are a must for this recipe!
Ingredients:
1lb ground sirloin, 1lb ground pork, 1 large sweet onion – diced, 1 can of green chilis, 2 large cans of diced tomatoes, 1 can of baby butter beans – drained, 2 cans of mild chili beans, 1 can of sweet corn, 1 packet of ranch dressing powder, 1 tbsp of cumin, 1 tsp of cayenne pepper, 1 tsp of paprika, 1 tbsp of chili powder, 1 tbsp of salted butter, salt and pepper to taste, small tub of sour cream, bag of shredded Colby jack cheese, and bag of Fritos
In a medium chili pot, mix all canned goods on medium heat. Mix in packet of ranch and stir occasionally.
Next, you’ll want to use a large skillet to brown the sweet onion in butter on medium heat. Once done add the ground sirloin and the ground pork and cook thoroughly. Mix meat mixture into the chili pot. Add all spices and let simmer for 1 hour, stirring occasionally.
Once the pot of chili is ready, I layer shredded cheese on the bottom of the bowl, top it with chili, and finish it off with a dollop of sour cream, a sprinkle of more shredded cheese, and crumbled Fritos. Enjoy!!!
Food Lover USA 