MONDAY RECIPE POST - DEBBIE'S CHILI

Happy Thanksgiving to all our Canadian Friends.

May it be a great one for you all. 

The start of a new week and I thought it would be a good time to thank you for all the very nice comments you leave me.  They are always much appreciated.  Thank you also to those who follow my blog, which I also appreciate.  I have enjoyed chatting with you over the years, and meeting new blogging friends too.  Wishing you all a great week of happy blogging!

Last week I was doing a little blog visiting and found myself looking at a Chili recipe Debbie from It's All About Purple had shared here.  Gregg and I had been talking about finding a chili recipe, as it had been a long time since we had eaten it, and here was one from a blogging friend I had been visiting for years.  I have saved several of Debbie's recipes, with the intent of making them all one day.  However, I had all of the fixings in my kitchen for this one, and there you go.

I am sharing the ingredients from Debbie's list.  I changed a few things as I wanted to use up what I had.

1 pkt. McCormack Original Chili Mix

1 tablespoon of Olive Oil or Butter

1/2 cup of chopped Onion

1 pound of Ground Sirloin

1 clove of Garlic, minced

8 ounces of Tomato Sauce

14.5 ounces of Petite Diced Tomatoes in Juice

1/2 cup of Water

1/2 cup each of Red and Green Pepper

1 can of Red Kidney Beans (light), rinsed and drained

Heat olive oil (or butter) in a large saucepan or Dutch Oven. Debbie has a beautiful cast iron pot which you can see by clicking on the link above.

When oil is hot (or butter has melted) add chopped onions and sweet pepper.  Cook until they are softened.  Add your ground beef.   Once the beef has browned and there is no pink left, add the rest of the ingredients, and combine.  Debbie cooks her chili for an hour on low.

Gregg came home and said the aroma wafting through the house was wonderful, and he arrived hungry.

He had the fixings of a salad with him which we used on the side.  And I had made cornbread.

I didn't have any green sweet pepper so used a red I already had in the fridge, along with a few small orange sweet peppers.

Thanks Debbie, it was delicious!

Added note: Debbie reminded me in her comment that this is a very mild chili, which was perfect for my palate.  She did say that McCormick has a spicy version also, and if you need more of a kick, to use that.  Thanks again Debbie!