Fall, Friday nights, and chili. It was a standard around our house growing up, and as I stirred up this Pioneer Woman Chili, I realized how fun it was to be doing the same for my family that my Mom did for me.
This is different type of chili from what I've made before--more beef flavor, less tomato. I think we all preferred it, although this is not my little's favorite dish. I ended up adding the whole can of beef broth, and a full 15 oz can of tomato sauce, just to have a little extra soupyness. The heat of the Rotel makes sour cream and cheese essential to this recipe, but extra delicious too! I did swap red beans for kidney beans too. I find that red beans are softer and the flavor is better to our taste. My last modification was to use the crockpot. I browned the ground beef in a skillet and then added it to all the other ingredients in the crockpot to meld together.
I think this will be my go-to chili recipe for the near future. It's got great chili flavor without too much heat or too much tomato.
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