Investment Cooking For The Win! – Chili!

 

This is definitely the time of year when I appreciated a hot steaming bowl of chili, however there are so many more things I do with chili than to just eat it in a bowl.  I will often use it to make a nice variety of other main dishes that are sure to please.  First we start with a good recipe that is easy and doesn’t cost a lot of money to make.

 

Chili Con Carne

 

1½ cups dry pinto or kidney beans

1 cup dry black beans

1 lb. lean ground beef, pork or turkey

1 small onion, diced

1 Tbs. olive oil

1 15 oz. can tomato sauce

1 15 oz. can diced tomatoes and green chiles

1 envelope chili seasoning

 

Sort, rinse and soak beans overnight in cool water.  Drain and place in large slow cooker.  Cover with warm water and cook on high for 4 hours.  Stir occasionally adding water if needed.  Once beans are tender, brown meat and onions in olive oil.  Drain off any fat and place in slow cooker.  Add remaining ingredients and stir to thoroughly combine.  Cook additional two hours stirring occasionally.  Serve. 

You might want some cornbread to serve with this chili.

 

Cornbread

 

1 cup cornmeal

1 cup flour

1/4 cup sugar

1 Tbs. baking powder

1/2 tsp. salt

2 beaten eggs

1 cup milk

1/4 cup oil or melted butter

 

Mix your dry ingredients together in a large mixing bowl.  Add eggs, milk and oil stirring just to combine.  Pour batter into a lightly oiled 8" X 8" baking pan.  Bake 20 minutes in a preheated 425° oven or until a toothpick inserted in the center comes out clean. 

Now that you have a delicious pot of chili you can enjoy it as is or try some of these other tasty ideas.  We are taking the premise of Rice & Beans to a whole new level!

 

Loaded Nachos – spread a bag of tortilla chips onto a large baking sheet pan.  Top with a handful of grated cheese and then dollop with spoonfuls of chili.  Sprinkle another handful of grated cheese over the chili along with some diced onion, sliced black olives and diced Roma tomato or your drizzle with your favorite salsa.  Slide the pan into a preheated 400°F oven and allow to bake until cheese melts and chips just begin to brown.  Remove from oven and serve along with sour cream and guacamole or avocado slices. 

Rice Bowl – place a half cup of cooked rice in a bowl and top with a cup of hot chili.  Sprinkle with grated cheddar cheese and top with a dollop of sour cream.  Garnish with sliced green onion.

 

Tamale Pie – Fill a lightly oiled nine inch deep dish pie pan or an eight inch square pan with chili leaving one inch of space from the top edge.  You can stir in a cup of frozen corn into the chili first if you like.  Sprinkle half a cup of grated cheddar over the chili.  Mix up a batch of cornbread and spread batter over top of chili and cheese.  Bake in a preheated 400°F oven until chili is bubbly and cornbread is thoroughly cooked (test the center with a toothpick).  Remove from oven, sprinkle with another half cup of grated cheddar and allow to cool at least fifteen minutes before serving.  Top with a dollop of sour cream if desired. 

Chili Dogs – Toast four hotdog buns.  Slice four beef franks in half, not quite all the way through, and pan fry.  Place a frank on each bun and top with a couple spoonfuls of hot chili, a sprinkle of cheese and diced onion. 

Chili Stuffed Baked Potato – Bake four medium potatoes until tender, split and fluff the insides with a fork.  Add a bit of butter to the potato, salt and pepper.  Top with a few spoonfuls of hot chili, sprinkle with some cheese and add a dollop of sour cream.  Garnish with some sliced green onions. 

Taco Salad – place two cups of salad greens onto a plate.  Top with a cup of hot chili.  Sprinkle with cheese and drizzle with salsa.  Add sliced olives, diced tomato, sliced green onions, and then drizzle with ranch salad dressing.

 

This is rice & beans I can live with!

Leftover chili also makes an excellent filling for a cheese omelet.  Use up leftover chili by adding it to a batch of beef and bean burrito filling or stir it into a pot of taco soup.  Enjoy!