Chilly Hearthy Chili

I’ve seen chili recipes cooked for 2 hours, really now!   When winter’s almost here, we just want a quickie chili that tastes like it’s cooked for 2 hours.

Always start with browning the ground beef and drain off the fat from the meat…this step ensures we only eat the healthy beef.   Then give the chili that bright red eye-appeal with a packet of Sazon seasoning you sautee with garlic and onion.   I go easy on the chili powder, but you can always add a tablespoon more or two.

Serve this really hot with a sprinkle of grated cheddar cheese and chopped fresh cilantro.  Gotta have cornbread with chili — am sure you have a favorite recipe already.  I like my cornbread a bit sweet, it just makes the chili a stand-out and tastes like you momma cooked it for hours.

Here’s the recipe:

Chilly Hearthy Chili

1  lb ground beef, browned and drained
2 tablespoons oil
1 packet Sazon seasoning
1 tablespoon minced garlic
1 medium onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon chili garlic sauce
2 (14.5 oz) cans diced tomatoes, undrained
2 (16 oz) cans dark red kidney beans, drained and rinsed
salt and pepper to taste

Topping: grated cheddar cheese (optional)

Heat oil and Sazon seasoning in a wok or skillet.  Add minced garlic and chopped onions and saute until chopped onions soften.   Add rest of ingredients and bring to boil.   Lower heat to simmer, cover and let cook for 10 minutes.  Serve hot in bowls with a sprinkle of grated cheddar cheese.  Serve with your favorite cornbread, cut into wedges.

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