Receta Homemade Chili
This recipe came from a friend who I knew back in Louisiana.
Susan, if you are reading this right now...this one is for you dear ;)
I remember the first time she invited me over to try this dish. She is a seasoned cook and did not need a recipe for it at all. I was in awe as I watched her just throw ingredients in a pot and stir, stir, stir.
No sooner did she place one can of beans in the pot, she whipped another one out and quickly dumped it in the pot as well. Same goes for the seasonings. I'm sure she had a good laugh because I was sitting in her kitchen with a pen and a notepad trying to quickly jot down all the ingredients as I watched her make it. Everything went by super quick that before I knew it, it times to eat.
I've noticed that that's how seasoned cooks do it though. That's how they operate. They don't read cookbooks or recipe cards. They cook by instinct.
Till this day, I am not quite sure I jotted all the ingredients and measurements down correctly. A few weeks after I sat in her kitchen, I did my best to 'guesstimate' everything during an attempt to make it on my own. I don't know if the recipe is right or not, but my family simply will not eat any other chili recipe I have made since then.
So thanks Susan...for the lovely recipe!
And if it's not exactly like yours, thank you for the inspiration to try and make it exactly like yours :)
Homemade Chili
(serves 8-10)
Ingredients:
- 1 lb. ground beef, cooked and drained
- 2 tsp. Goya Recaito Cilantro Cooking Base
- 3 cans of chili beans, undrained
- 1 can of kidney beans, drained
- 1 can of black beans, drained
- 1 can of white beans, drained
- 2 cans of Ro-Tel diced tomatoes with green chiles, undrained
- 1 and 1/2 tbsp. of All Purpose Seasoning
- 1 tbsp. of chili powder
Directions:
1. In a large stock pot over medium high heat, mix together the cooked ground beef, Goya Cilantro Base, all purpose seasoning, and chili powder. Stir until well combined.
2. Add all of the beans and the two cans of Ro-Tel tomatoes.
3. Bring to a boil. Then lower the heat, cover with a lid, and let simmer for 20 minutes.
4. Serve with toppings of your choice (sour cream, shredded cheddar cheese, chopped white onions, and chopped green onions are in the pictures above).
***Libby's Notes: This chili freezes VERY well. Left overs can be frozen up to 2 months. We've eaten the left overs with baked potatoes (as a topping), over fries and topped with shredded cheddar cheese, wrapped in tortillas with melted cheese, over cornbread with toppings of choice, and have used it as a dip with crackers.***