Quick & Simple Mild ChiliSubmitted by: EXOTEC
IntroductionWe like mild chili; you may want to increase the "heat" a bit in your version! We like mild chili; you may want to increase the "heat" a bit in your version!
6 slices thick bacon, more or less
2 T butter
one medium sweet onion, sliced thinly or diced
1 lb of diced or coarsely minced beef chuck
1 can light red kidney beans
1 can seasoned black/turtle beans
1 can seasoned ("Ranchero style") pinto beans
1 can of Mexicorn™ or Fiesta corn™
1 24 oz jar of your preferred spaghetti sauce
(I use Prego chunky mushroom)
8 oz canned mushroom bits-n-pieces
(you could also use sliced/diced fresh)
1 can of tomatoes with mild green chilies
2 T worcestershire sauce
2 T soy sauce
2 T minced garlic, or comparable amount of powdered garlic
1 T chili powder
2 tsp tabasco sauce
Remove the bacon and reserve the fat.
Add 2 T of butter and the prepared onion and saute until soft and caramelized. Remove to your stockpot, reserving the fat.
Add the diced steak and saute until browned. At the last stage, add the worcestershire and soy sauces and cook until most of the fluid cooks off.
Crumble the crispy bacon and add to the pot.
Combine the other ingredients in your stock pot and add the meat and its cooking liquids (if any are left). You can deglaze with a bit of water, broth, or sherry if desired.
Simmer for about an hour, and then adjust the seasoning to your taste. You will probably need to add salt and pepper at this point, since none has been added as yet.
As with most "stew"-type meals, this is better after sitting a day and rewarming.
I sometimes add the dry seasonings to the sauteeing beef instead of to the stock pot afterwards. Your preference.
I have made a chili casserole out of this by topping it with a prepared corn muffin mix and baking according to the package directions. A nice variation!
Serving Size: 1 cup