Deb's Cold Winter Day Chili





Introduction: Deb's Cold Winter Day Chili

About: I am 51 and hail from sunny Southern California but originate from back east. I am a Web Designer by trade and own a small Web Design Service and a few online stores around the net and enjoy meeting folks...

There is nothing better on a cold, snowy day than to come home to a piping hot bowl of fresh, hot chili to warm you up from the inside out.

In December we got a snowstorm in Southern California that could rival the best of the east coast storms and it made perfect weather to enjoy homemade Chili.

This instructable has been entered into the Keep Warm Contest. Please consider giving it your comment, rating and vote if you find it worthwhile.

Step 1: Ingredients

1 to 2 medium Onions, finely chopped
1 medium Bell Peppers, chopped
1 to 2 Celery Stalks, sliced thin
2 lbs. fresh Ground Beef or Chuck, coarse grind
1 lb roll of quality Ground Sausage
1 - 6 ounce can Tomato Paste
1 lb can Stewed Tomatoes, diced
1 - 16 ounce can Tomato Sauce
1 to 2 Garlic Cloves, finely minced
1 - small can Ortega Chilies, undrained
1 Tbl Salt
Black or Red Pepper, to taste
1 Bay leaf (optional)
Chili Powder, strength to your liking and taste
1 large can Kidney Beans, drained and rinsed
1 large can Chili Beans, undrained
1 large or 2 small cans Pinto Beans, undrained
1 tsp Distilled White Vinegar

Serve on the side:

�he chopped onion
1 box Saltines or White or Yellow Corn Bread and soft Butter
Shredded Cheddar Cheese

Step 2: Cook the Sausage

Crumble and fry sausage in a skillet, drain and set aside.

It is important to mention here for food safety you DO NOT want to cook raw pork and raw beef together in the same pan.

Step 3: Saute Onions, Celery and Bell Peppers

Brush bottom of a large heavy pot with oil.

Saut� the onions, bell pepper and celery for a few minutes until onion has turned almost clear.

Step 4: Add Ground Beef

Crumble and add ground beef and cook until meat is just browned. DO NOT drain.

Step 5: Add Remaining Ingredients, Except ...

Add remaining ingredients except chili powder. Season to taste with salt and pepper.

Step 6: Cook

Bring to boil, reduce heat and simmer 2 1/2 hours, stirring often until mixture thickens.

Skim off fat with a lettuce leaf while cooking or refrigerate and lift off as a solid block.

Step 7: Enjoy!

Add Chili Powder to taste.

Serve with your choice of Crackers, Saltines, White or Yellow Corn Bread, soft butter, chopped onions and shredded cheddar on the side.



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    22 Discussions

    What the hell is all that white stuff on the tree? I'm from Florida.... Maybe that has something to do with it....

    1 reply

    Food safety? As long as both come to proper temperature what's the difference?

    3 replies

    You can contaminate your food by putting different RAW meats together in the same pan, using them on the same cutting board without washing it, etc., Once they are both cooked it is fine to put them both in the same pot. The same holds true for using the same meat cutting devices, cutting boards and/or knives on raw meats and vegetables. This is what we were taught in food handling classes as required by law in the state of California to work in any establishment that serves food.

    Shagate is right. As long as both meats are brought up to temp properly there is no chance of contamination. The only way you end up with contamination is when you use pans/boards/utensils on cooked meat that was previously used on raw meat. But if the raw meats are prepared together and cooked together you're ok. There are a lot of recipes that marinate both pork and beef together, it would be pretty hard to separate them to cook them :)

    Thanks for your input Chitown, I still prefer to go by what is recomended by State Health Food Safety Guidelines though. Better safe than sorry.

    My hubby just loved this chilly when I prepared it for him debh, so I thank you so much. Got any more of these goddies in your cook book?

    It sounds crazy, but our school lunch program always served Cinnamon Rolls when we had Chili. I still love that combination.

    1 reply

    skimming fat off with a lettuce leaf...sounds brilliant! I tried to give 5 stars, but the system won't let me. it will only give me 4.5 :0(

    This went right to my heart! I love chili and yours looks fantastic!

    You're making me hungry DebH. I think chilly tastes better the second day after the flavors blend a little. So I refigerate mine overnight and the grease forms solidly on top of the chilly, I remove it with a spoon. But if I can't wait your lettuce leaf sounds like a winner. Thanks again

    I was taught country southern cooking by my Mom and Grandmother. The lettuce leaf is new - and a great idea. I'm thinking that the lettuce wilted quickly on the west Texas ranch - lol. Lots of gravy dishes though. And chili made with the beef from their own calves - no beans though!!

    1 reply

    LOL Beth, I have been to Texas in the summertime, everything wilts there. I have however enjoyed some of the finest Chicken Fried Steak and Gravy while there.

    How do you use a lettuce leaf to skim off fat? I've never heard of that before...

    3 replies

    You take a single leaf and drag it through the fat on top of the chili, the grease clings to the lettuce leaf and you toss it in the trash. You may need to use more than one leaf depending on how much fat content the ground beef has.

    That is very cool. In all the years I have been cooking, I have never heard of that. Thank you.

    My wife hadn't heard of this, either. I can't wait to try it out!