Chili with spicy kidney beans

Chili for those chilly times

Perfect Dish for Chilly Weather (Pun Intended!)


3  strips of bacon, cut into thin pieces and fried in chili pot

1 Medium to large Vidahlia or sweet onion, chopped

4 Large cloves of fresh garlic, minced

1 to 1.25 Lbs. of ground chuck

1 Medium to large green pepper chopped fairly fine

2 Cans 15+ Oz. of Joan of Ark brand spicy (caliente) kidney beans

1 Can 15+ Oz. can of diced tomatoes, undrained

1 or 2 Bay leaves

2 Tsp. Sugar

2 Tsp. Salt

1 Tsp. ground cumin

2+ TBS. of McCormick chili powder

3 – 6 dashes of Tabasco sauce

1 – 2 TBS. of Flour mixed with 1/4+ Cup of warm water to thicken when cooked

In medium large sauce pan on medium heat fry bacon strips until golden.  Add the onion and garlic to the bacon and saute for about 4 – 5 minutes.  Add the ground chuck and cook through stirring frequently until meat loses its red color.

Set the flour and water mixture aside, and add all of the remaining ingredients to the chili pot.  I find it best to measure out all of my spices and to place them into the cans of beans and tomatoes.  It keeps me from forgetting to add something.

Bring this mixture to a boil and reduce the heat to simmer and cover. I set my timer for fifteen (15) minute intervals for stirring.  After the chili has simmered for 30 to 45 minutes, add the flour mixture slowly and stir into chili until it thickens.

Our family loves this in a bowl with a serving of steamed white rice underneath.  We top it off with Mexican shredded cheese.  To balance things out, we usually have some type of fruit salad.  There are always plenty of saltine crackers too.

It’s so good, it’s hard to believe how many can eat so well for so little.