October is my favorite month of the year. Although I love summer, there is just something special about brisk October nights, the smell of bonfires, football games, sweatshirts, and beautiful fall leaves. Plus, October marks the time of year when we start to crave chilis, soups, and warm comfort foods that fill us up and warm us on chilly evenings.
Our October Chili is the perfect complement to any fall get together. You can make it as mild or spicy as you like. I have experimented with chili for quite some time, and this is my favorite recipe to date.
From start to finish, this recipe will take you about 2 hours. (20 minutes prep time and 1 hour 40 minutes of cook time)
2 lbs. 96% lean ground beef
1 1/2 tbsp minced garlic
2 tbsp minced onion
1 tsp hot Mexican chili powder (add to taste)
1 can drained Ro-Tel tomatoes
2 cans petite diced tomatoes (do not drain)
2 small cans tomato sauce
1 small can tomato sauce with roasted garlic
1 can dark red kidney beans (do not drain)
1 envelope Lipton Beefy Onion Soup Mix
1/2 envelope McCormick Fajitas seasoning
1 cup water
Shredded Mexican Cheese
Sour Cream (optional)
Brown meat in a large pot.
Add garlic and cook for 1-2 minutes while stirring.
Add reminder of ingredients.
Bring to a boil.
Simmer for about 90 minutes, longer if possible.
Serve with shredded cheese, sour cream, and tortilla chips.