Harold's Favorite Chili

Last year was unique to say the least.  For reasons I still can't figure out, I didn't make ONE batch of chili last Fall/Winter.  Sweet Harold told me during our grocery shopping trip this week that he wants chili!  

I've said many times in the past that I've never made two pots of chili exactly the same.  Today was no different.  After we finished eating, I asked him what I should name this recipe.  Without hesitation he responded, "Harold's favorite Chili...for now."  😏

Let's make some chili!

I used a 7 quart Dutch oven; any large, heavy duty pot will work nicely. You can find Guajillo chili pods in the Hispanic section of your supermarket.  The peppers have a slightly sweet aroma and a medium hot flavor.  By finely chopping the dried pod, it will rehydrate while the chili simmers and leave a delicious flavor.  You can use more than one if you'd like.

1 3/4 - 2 lb. ground beef (70/30 blend)

1 large yellow onion, chopped

1 heaping T. minced garlic

3 T. chili powder

2 t. ground cumin

1 dried Guajillo Chili pod, stemmed, seeded, and finely chopped

1 (14.5 oz.) can Red Gold diced tomatoes (chili ready)

1 (14.5 oz.) can Red Gold tomato sauce (chili ready)

2 (15.5 oz.) cans Bush's Mixed Chili Beans (pintos/kidney)

4 cups low-sodium beef stock

salt to taste

For toppings:  shredded cheese, sour green, chopped green onions, cilantro

Add the ground beef to the Dutch oven over medium high heat breaking it up with a wooden spoon.  Add onions.  Cook, stirring frequently, until the meat has browned and onions have softened.  

Add garlic, chili powder and cumin.  Sprinkle in the finely chopped Guajillo pepper.  Continue stirring so the mixture doesn't stick to the bottom of the pot.

Stir in the diced tomatoes and tomato sauce, scrapping up the browned bits on the bottom of the pot.  Next, add the undrained beans and beef stock.

Lower the heat to a simmer and let the chili cook for an hour or two.  Stir occasionally so chili doesn't stick.  If you like a thicker chili, continue to simmer.  If you prefer a thinner chili, add more beef stock.

Taste and add salt to taste.

Add your favorite toppings and serve with crackers or a tasty grilled cheese sandwich.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment.  

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.