Monday, January 5, 2009


This is the hubby’s recipe for chili, and it’s easy, fast, and satisfying. When I asked him what to call it – The Hubby’s Chili? Kid-Friendly Chili? Fast and Easy Chili? – he said, “Um … chili?” He’s a say-it-like-it-is type. He and his sister used to give their stuffed animals names like Brown Horsey and Spotted Horsey.

The hubby and I make several types of chili, but this is the recipe the hubby grew up with. I wouldn’t go near chili as a child, and this was the first chili I could ever be convinced to eat. (When I was 20 years old.) Because I didn’t like tomatoes, onions, or peppers. And that’s what makes this chili so kid-friendly; there are no scary surprises. (You can add the scary surprises later when they've been reeled in.)

I’ve obviously grown to love those once maligned veggies – there is plenty of tomato and onion goodness in Quick Chili con Carne – but we still make this chili on a regular basis. Or, rather, the hubby does. We had an "incident." I was going to slip in a tablespoon or so of cumin (I love cumin in my chili), but I accidentally slipped in a tablespoon or so of cinnamon. Those darn McCormick bottles all look alike. I’m still on probation.

I apologize for the lack of photos in this posting; there really wasn’t much to photograph. If you can brown hamburger and open a few cans, you’re in.

And now, if you’ll excuse me, I’m going to go eat a bowl of chili and then hit the gym. This is SUCH a good idea, I just know it.

Serves 4-6

1 lb. lean hamburger
Salt, pepper, onion salt, and garlic salt
1 46-oz. can tomato juice
1 16-oz. can dark red kidney beans
1 16-oz. can chili beans (either mild or hot is fine)
4-6 tsp. chili powder

1. In a large saucepan or Dutch oven, brown hamburger and season with salt, pepper, onion salt, and garlic salt. Add tomato juice, beans, and chili powder.

2. Cook over medium heat for 20 minutes, stirring occasionally. Serve with cheese and crackers or tortilla chips.


prairie dog said...

Do you also have any other recipes, something that throws a little of everything in there and has some kick, i've got a lot of ground venison to start working through and a new crock pot to initiate. thanks

angelinthekitchen said...

Define "everything." :) I'd recommend sauteeing some onion, pepper, and garlic, browning the venison, and then throwing it all in the crockpot with some crushed or diced tomatoes, a little beef broth, chili beans, black beans, chili powder, cumin, and either some chipotle peppers or Tabasco for kick. (Quantities are SO 2008.)

E-mail me and we'll figure something out!

prairie dog said...

sounds good, i've got to go shopping tomorrow so i'll be making a pretty long grocery list.

prairie dog said...

hey angel, wanting to reaffirm that 46oz of tomato juice is correct for this chile,

angelinthekitchen said...

I believe so. It's the big ol' can that you find in the juice aisle. Maybe I should use descriptions instead of weights.

prairie dog said...

yummy, :) well it must be me, i did initiate my new crockpot and a dutch oven that i got, but i ended up putting in 3lbs of venison, 5 cans of beans with onion and pepper along with cumin and chili powder, i guess i like a thicker chili, and it was actually really good, however your husband did make a meaner chili back in his day of "independent foods" class. Well that should narrow your speculation of who prairiedog is now. On another note i had also bought ingrediants to make those Heath topped muffins, well the other day i realized i didn't have any muffin paper, and even worse yet i didn't even have a muffin tin. So some more shopping is required beyond the ice fishing isle. I do know that i'm stocked with chile for the rest of infinity and beyond!! thanks Alyssa