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Home » Blog » Family Recipes » Comfort Food » Welcome Fall with perfect chili

Welcome Fall with perfect chili

Sep 8, 2011 by Tiffany Dahle

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The glorious cooler weather has finally arrived! I've been so sick of heat and air conditioning and for the last few days I've been basking in the breezes from every single open window in our house. With Labor Day in the rear view mirror, I'm doing my own little happy dance as I can finally start using pumpkin, apples, and cooking up batches of stew.

First on the list? A batch of Pioneer Woman's Perfect Chili. I always double batch it and store it in containers for our freezer. I've used it eaten plain with chips, as a baked potato topper, chili fries base, and nacho enhancer. I love that you can make it as mild or spicy as you can handle. I've actually posted this recipe before, but it's good enough, I'm sharing again!

This is not the kind of chili you eat like a soup. This is thick, stick to your ribs, meaty goodness. On a Frito.

And it is good enough that the bowl may not have made it back to the kitchen after this session. Yum.

________________________________

Pioneer Woman's Perfect Chili
from The Pioneer Woman Cooks

Ingredients:

2 garlic cloves, chopped
1 tsp oregano
1 tbsp cumin
¼ tsp cayenne pepper
2 tbsp chili powder
2 pounds ground beef
1 8oz can tomato sauce
1 tsp salt
¼ cup masa (corn flour, I found it in the Mexican food section at my grocery store)
1 can Rotel diced tomatoes and chilies

Method:

Brown the ground beef and garlic in a large pot. Drain off the excess fat and then add in the tomato sauce, spices, salt, and ½ cup water. Stir together, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. Add additional ½ cups of water if it starts to dry out during simmering. Just keep in mind this is a THICK chili, not a soup.

After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork to combine. Add the mixture to the chili. Stir to combine. Add the can of Rotel tomatoes & chilies and stir. At this point, PW suggests you taste the seasonings and add more masa or water as needed. Good luck to you on that. When I taste test, I always end up over seasoning. So at this point I just let a good thing be.

Let the chili cool and store in 1-2 cup containers in your freezer for easy dinners.

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Comments

  1. Cate O'Malley

    September 09, 2011 at 3:24 pm

    Love the look that lens attachment is giving your pics - can you point me in the right direction of where I might find it?

    Reply
  2. Anonymous

    March 27, 2013 at 9:01 am

    Reply

Trackbacks

  1. Simple Meal Planning for a Busy Pre-Holiday Week - says:
    November 13, 2014 at 5:00 am

    […] Chips Warm the house this weekend with a pot of chili. Use a store bought starter kit or whip-up a batch of homemade goodness. Win points with the kids by ditching the spoons; have them enjoy their chili using SCOOP corn […]

    Reply
  2. 30 Days of Soccer Night Meals: Feeding your family when you don't have time to breathe - Peanut Blossom says:
    September 10, 2015 at 1:46 pm

    […] Perfect chili […]

    Reply
  3. Janug Blog says:
    July 13, 2016 at 11:40 pm

    Stir Up A Batch Of Goodness

    [...] ter if it starts to dry out during simmering. Just keep in mind this is a THICK [...]

    Reply

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Hi, I'm Tiffany! I believe parents are too busy to waste energy cooking tasteless recipes just to appease their kids. Everyone at the table deserves to be happy. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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