The Perfect Chili Night!
You’ve made your famous chili recipe. Now you want to share it with friends and family (using covid safe measures). What can you do to enhance the evening? Set up a chili buffet, of course!
Top the serving table with a fall runner or table cloth. Lay out bowls and napkin-wrapped utensils for your guests. Beside your steaming pot of chili, place bowls of shredded cheese, sour cream, sliced jalapenos, and other favorite toppings. You might also want to consider homemade cornmeal muffins for a yummy side.
If you have more than one type of chili, set out small cups and spoons for sampling. That way, everyone can try the different varieties without getting too full too quickly. As your guests sample all the chilis, have a scorecard available. Ask folks to rank each chili, then give the winning chef an inexpensive gift like a wooden spoon set or an apron.
IF you have any leftovers, refrigerate within 2 hours of serving. It will be even better the next day as the flavors meld. The next day, reheat the chili and use as toppings on baked potatoes, nachos, or over leftover cornmeal muffins. Leftovers can also be frozen in individual size containers for future meals.
Use your favorite recipe, or give this one a try:
It’s Chili by George!!
Can be made on the stove or in the slow cooker. It’s quick, easy and so good.
Prep: 10 mins Cook: 1 hr 45 mins Servings: 10
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 ½ cups chopped onion
- ¼ cup chopped green bell pepper
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon white sugar
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 ½ teaspoons ground cumin
- ¼ cup chili powder
- Step 1
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- Step 2
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
305 calories; protein 22.3g 45% DV; carbohydrates 25.5g 8% DV; fat 13.7g 21% DV; cholesterol 54.9mg 18% DV; sodium 1266.6mg 51% DV.