October 7, 2010

Beefy Prairie Chili

On the prairie, we like meals that use few ingredients and cook slowly.  We use lots of beef, because that's what we have.  On frigid winter days, it's nice to come inside to a hot bowl of chili.  We like lots of tomato flavor, not too much spice. This goes very well with cornbread (that's my southern roots).  Here's how we do chili on our homestead. 

Beefy Prairie Chili

2 1/2 pounds ground beef
2 cans kidney beans, rinsed and drained.
1 6 oz can tomato paste
1 14.5 oz can diced tomatoes (Mexican style or plain), undrained
1 tsp cumin
2 tsp chili powder

for garnish (optional):
chopped onion
shredded cheddar cheese
cottage cheese

1) Brown beef.  Drain.
2) Add next four ingredients (through chili powder).  Stir.  Reduce heat to low and simmer at least one hour.  (Can also dump everything into the crockpot and let it cook several hours on low).
3) Go feed your cattle.
4) Come back inside.  Stir and taste your chili.  Adjust seasonings to taste. 
5) Ladle into bowls.  Let everyone garnish as desired.

How do you do chili at your homestead?

This is linked to Ultimate Recipe Swap on Life as Mom:  http://lifeasmom.com/2010/10/soups-stews-and-chilis-an-ultimate-recipe-swap.html

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