Easy Chili from scratch….(it really is easy)

I have decided to remove the “Recipe” page from my blog but will be posting recipes as I come up with them or get a chance to type them up.  If you scroll down on the right sidebar you will find “Categories”, this is where you will find RECIPES as a category and by clicking on the “Recipe” button it will bring you to my tagged posts.

It’s Fall again, and what takes that chill out of your bones better than Chili?!   I have a recipe for an amazingly easy Chili that  you can make ahead and freeze for meals later on.   I am all for cook once and eat twice or even 3 times!!

I know many families don’t have the time to make things from scratch but when you do it can really make a huge difference not only in taste, but in your health and *gasp* dare I say it….Your budget!!

This summer has brought us an abundance of wonderful fresh veggies that I often can or freeze them.  This year the tomatoes took a long time to get ripe.  But, we were patient and now have many meals of chili in the freezer for whenever we want it.

I hope to take more step by step photos of my cooking to post recipes here but for now this will have to do along with the recipe of course…..:)

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This is a 3 bean and meat Chili and you can customize it to your families likes.  ENJOY!!

Ingredients

  • Peeled, Whole Tomatoes (fresh or canned)
  • onion chopped
  • garlic chopped
  • bell pepper chopped
  • Beans (whatever you like) I added 1 can each red kidney beans, black beans and red beans
  • chili powder
  • Hamburger or ground turkey (cooked and drained)  *optional*

To De-seed and peel a fresh tomato

**If you are using whole fresh tomatoes you must peel and de-seed them first.  This is super easy to do by heating  a pot of water and bring to a boil.  Reduce heat to a simmer.  Remove the core of the tomato (the top part), turn the tomato over and with your knife make an X on the bottom of the tomato just through the skin.   Place the tomatoes into the simmering water for about 2 minutes until you see the skin peeling back and cracks appearing in the skin.  Be careful and remove with a slotted spoon into a big bowl in the sink.   Run some cold water over the bowl to cool them enough to handle.  Using your hands just peel the skin off.  To remove the seeds you hold 1 tomato in your hand at a time and with the core end facing down just give it a firm squeeze without crushing it completely.  Then transfer it into the pot you will be cooking your chili in and continue with the rest of the tomatoes.**

If you are using canned tomatoes just dump them into a pot.

Bring the tomatoes to a boil in a big pot.   While you are waiting for this to happen you can now chop all your veggies. Open the cans of beans and rinse them well.   Make your ratios to your liking, some people enjoy a thicker chili while other like it more “soupy”.

Once the tomatoes have come to a boil, simmer them about 15-20 minutes.  Remove from heat and whiz them up with a stick blender.  Or if you don’t have one you can mash them with a potato masher or put into a blender (Use caution when using a blender with hot items as they can explode and cause burns).

Once you get the tomatoes to the consistency you desire, you can now add in your veggies, meat and beans and chili powder.    Bring this to a light boil and reduce to simmer.   If your chili still seems too thin you can stir in some tomato paste at this point to thicken it a bit but it will thicken up some as it cooks as well.

If you are using canned “crushed” tomatoes you can even use a slow cooker and just dump it all in give it a stir and turn it on before you head out and dinner will be ready when you get home.  (about 8 hours on low should do it or 5 on high).

Tweak this to your liking, some super yummy add ins could be but not limited to are :

  • Small diced carrots
  • Corn
  • 1 can of pure pumpkin puree (not the pie filling!!  make sure it says pure pumpkin on the label)

Any other veggies your family will eat work too….I hope you try some “Scratch” cooking sometime soon.  It is so much better than the over processed, packaged items that are currently offered in grocery stores.   And…Your family will love you for putting in the effort.

I often will cook on a Sunday afternoon and have things going on the stove and in the slow cooker simultaneously and just cool and put into freezer bags, label and pop them into the freezer for later.

As parents these days are so busy with all the different activities, sports and often times we are just too worn out to make a meal.  When you have something in the freezer you can just thaw, heat and serve!  🙂

I love comments so please take a moment to comment on what you read on my blog if the mood strikes!!  🙂


3 thoughts on “Easy Chili from scratch….(it really is easy)

  1. I actually have some leftover chili for lunch today. I found it in the back of our fridge. I like how chili can be really versatile. Today I’m serving it with quinoa, some melted cheese and a few slices of avocado.

    I like how forgiving chili can be, but usually I use the same vegetables that you have: onion, garlic, peppers, tomatoes and beans. I’m not a big fan of corn in chili, I find it a bit sweet. The pumpkin add on is interesting!

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    1. Thank for the comment. I agree that chili can be so forgiving. I had never made it with “real” fresh tomatoes before so it is now going to be the only way I make it because it just was so good!! We don’t usually do corn either but a little roasted corn might give it a “smoky” flavor profile.

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