At my house, chili is like ice cream; we can eat it all year round. I don't care if it's burning hot summertime, we love chili! Before surgery I liked it hot hot hot! Make it hot then add hot sauce! Yum! Since surgery, Prissy the Particular Pouch decided she doesn't like hot and spicy. So we don't eat hot and spicy anymore. If Prissy's not happy, nobody's happy. Ugh! Well Bob and I love Longhorn's chili. It's got a bite to it, but it's also mostly mild and just a touch sweet. My chili is not a copycat of Longhorn's, but it's got a bite to it, mostly mild and just a touch sweet. Bob and I love it...hope you do too!
Not Too Chili
1 pound 90/10 ground beef
1 envelope chili seasoning
1 can mild Rotele
1/4 cup ketchup
1 15-oz can diced tomatoes
2 8-oz cans tomato sauce
2 8-oz cans water
salt, pepper, garlic powder
1/2 medium onion, diced, divided
In a Dutch oven, brown the ground beef with the salt, pepper, and garlic powder. When halfway browned add 1/2 the diced onions. When the beef is cooked with no pink at all, add the envelope of chili seasoning. Mix and let it cook into the meat just a minute. Add the rest of the ingredients except for the reserved onions. Cover, bring to a boil. After it boils, lower heat to simmer and let the chili cook and reduce until it is a thick as you want it. If you want it hotter, add a few slices of pickled jalapeno at this point (or some fresh jalapeno). When ready, serve hot in small bowls and top with some diced onion.
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