This weekend we pulled off a surprise 16th birthday party for our daughter! It was a night full of friends, fun, and of course…food! I made a big batch of this amazing Chili to serve at her party. We make this chili every year for Halloween, but it’s one of her favorite foods so it was a perfect way to celebrate her. It’s not too spicy, but has a ton of flavor. It’s also ideal for a party because it’s very easy to double or triple the batch. I’ve spent years getting this recipe just right, I hope you all enjoy it as much as we do!
One of the things we love most about our daughter is her sense of humor! So I asked her friends to secretly text me their funniest pictures of her and I and used them as party deco throughout the house. Below is a collage of some of my favorites 🤣
CHILI:
4 cloves garlic, minced
1 yellow onion, diced small
1 red bell pepper, diced small
1 pound 80% ground beef
32 ounces canned, diced tomatoes, pureed in blender/food processor
2 cups tomato juice (such as V8 tomato juice)
2 cups low sodium beef broth
2 tablespoon chili powder
3/4 tablespoon ground cumin
1 teaspoon dried basil
2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon freshly ground pepper
1/4 cup precooked bacon pieces
2 tablespoons brown sugar
2 (15 ounce) cans of beans, rinsed and drained (I used one can of black and one can of pinto, but any combination works)
6 to 8 dashes Tabasco sauce, optional
1. Sauté garlic, onions, pepper, and ground beef in a large stock pot until the meat is cooked through. Drain all but 2 tablespoons of the grease. Add the spices and cook for one minute, until fragrant.
2. Add the puréed tomatoes, tomato juice, and stock. Bring to a boil, then reduce the heat to low. Simmer partially covered for 1-1 ½ hours, stirring occasionally.
3. Add the beans and simmer 1 hour longer. At this point if the chili is getting too thick, turn the heat as low as it will go and cover the pot completely.
4. Serve with Fritos, shredded cheese, and diced onion.
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