We had about a week of Fall weather and now it’s suddenly gotten as cold as winter, which means its the perfect opportunity to make a warm pot of chili! I love a good chili, ladled over Fritos corn chips, topped with cheese and sour cream. This recipe was born of a lot of trial and error, and I think it’s the perfect chili recipe for a cold Fall day! Whip this up on the next football Saturday and let me know what you think!
Chili
Ingredients
1 can (15 oz) pork and beans
1 can (15 oz) Bush’s chili beans
1 can (6 oz) jalapeno salsa
2 cans (8 oz) tomato sauce
1 can (15 oz) petite diced tomatoes
1 pound hamburger
1/2 large onion, chopped
3 Tbsp chili powder
1 Tbsp cumin
1/4 tsp oregano
salt and black pepper to taste
Shredded cheddar cheese, for serving
Sliced green onion, for serving
Sour cream, for serving
Fritos (or similar) corn chip, for serving
Instructions
In a soup pot over medium high heat, brown the hamburger and onion. Drain excess fat. Add remaining ingredients and bring to a boil. Reduce heat to a simmer. Let the chili simmer for 30 minutes. Serve in soup bowls, topped with sour cream, shredded cheese, Fritos corn chips, and sliced green onion.
Notes
I prefer chili quite thick. If you want a thinner chili, add half to a full can of water, to the consistency you like your chili.