I loved homemade chili growing up. Boy, was I surprised to discover that the chili I loved was about as far from real chili as you could get. I discovered people get into fist fights over what ingredients actually belong in chili. So, I am now aware this is not “real” chili, but it’s the chili I love.
This was probably another 60’s women’s magazine recipe that my mom enjoyed so much. I know what you’re thinking, corn in chili?! Don’t knock it yet. Look at all the different colors. They invite me in for a bite. It’s not hot, it’s not spicy. It’s just satisfying. It’s a very tomatoey based chili, so if you want it a little thinner, just add some tomato juice or leftover Bloody Mary mix.
I like it with cornbread, or blue corn chips, or my very fave Chili Cheese Fritos (love you best!), always sour cream and grated cheese, chopped yellow onion or sliced green onion are good. If you want it hotter, add a squeeze of Sriracha. This is your non-Texas chili and you get to do whatever you want with it. It won’t win a chili cook-off, but everyone from little kids to the old folks will eat it and enjoy it.
Brown: 1 pound hamburger
1 cup chopped onion
1/2 cup chopped green pepper
Add: 1 (28 ounce) can of tomatoes, diced or whole or stewed, whatever
1 (16 ounce) can kidney beans, undrained
1 cup corn, fresh or frozen or canned
1 1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
Bring to a boil, then reduce heat and simmer for 1 hour
* From the Recipe Box:
I like this even more colorful, so I will add a couple more varieties of peppers.
and remember: Take chances. Tell the truth. Date someone totally wrong for you. Say no. Spend all your cash. Get to know someone random. Be random. Say I love you. Sing out loud. Laugh at stupid jokes. Cry. Apologize. Tell someone how much they mean to you. Tell a jerk what you think. Laugh until your stomach hurts. Live life. Regret nothing. Big kiss, Lynn