It’s just starting to get to be Fall here in Colorado and I couldn’t be more excited! Fall is the best time of the year…well at least for this girl. Sweaters, jeans, comfy sweatpants, blankets, tea, extra comforters at night, sweat-free bike rides (well, sometimes), pumpkin everything, Thanksgiving, changing leaves…I could go on and on.
But one thing that I DEFINITELY look forward to once Fall hits is the most amazing chili ever! I mean it…it’s top notch! Nothing says comfort more than a big bowl of chili and a slice of cornbread (okay, I rarely ever have cornbread with it, but that would be the icing on the cake!) And the best part, it’s pretty healthy. Only 2 points (if you’re a weight watchers kind of girl) or 225 calories per cup. So here it is…
- 15 oz can of diced tomatoes
- 16 oz can of tomato sauce
- 1 can of corn-not drained
- 1 can of far free refried beans
- 1 can of kidney beans-drained
- 1 can of pinto beans-drained
- 1 cup of water
- 1 large white onion-diced
- 1 lb ground beef (93% fat free)
- 1 package of hidden valley ranch dressing (not buttermilk kind)
- 1 package taco seasoning
- 1 4 oz can of chopped green chilies
- Franks hot sauce (to taste)-I usually start with 1/4 of a cup, but always add more
Directions: Cook ground beef until done and drain the oil. Chop the onion and mix with ground beef. Cook until the onion gets soft. In the meantime, put everything else into a large pot and mix together. Once the onion/meat mixture is finished, add it to the pot. Cook on high until it boils then turn the heat down to a simmer, cover and let it cook for about 45 minutes-1 hour. Stir occasionally. ENJOY!!!
P.S. This chili is almost better on the 2nd and 3rd day and it freezes fantastically! Just divide it up into servings and freeze. It’s perfect for a quick meal or to take with you for lunch. Also, you can use any fresh ingredients that you can find. If you have tomatoes from your garden-go for it! Have some dried beans in the house-yes! If you can find fresh corn-even better! It’s one of those recipes that is hard to screw up. So go for it and make it the best you can.
P.P.S. I almost feel like I just gave away my secret recipe. It’s not at all, but it feels that way haha. I really love it that much!