My husband and I disagree. He says foods like chili, taco soup and chicken and dumplings should be served year round.
I say they are seasonal foods, best enjoyed during the cooler months. Much to Matt’ dismay, I hold out and wait til the first cool front before I cook a warm, hearty meal like chili.
I’ve actually shared my chili recipe with you before, but with Fall just around the corner, I thought it would be a good time to bring it out again. And this time, you get a printable version for your recipe book.
Ingredients:
- 1 lb. of ground chuck- ground chuck is 80/20 on fat content which is why I like it. You can buy leaner meat if you prefer.
- 1 green bell pepper
- 1 white onion
- 2 cloves of garlic
- 1 can diced tomatoes
- 1 can rotel–I use mild
- 2 cans ranch style beans
- 2 TBSP of chili powder
- 1 TBSP of cumin
Preparation:
- Brown the ground meat over medium high heat.
- While the meat is browning, chop up the onion, pepper and garlic.
- Once meat is browned, scoot it over to one side of the pan and saute’ the vegetables in the fat.
- Drain fat
- Add diced tomatoes and the next four ingredients.
- Stir well to mix up all of the ingredients.
- Bring chili to a low bubble over medium high heat.
- Once bubbling, reduce heat to medium low and cover to simmer.
- Let simmer for about 30 minutes.
Serves 8
FODMAP Friendly Chili
Substitute green onions for the white one
Saute the meat in garlic infused olive oil instead of using garlic
Eliminate the beans altogether.
I’ve made this FODMAP friendly chili many times, and it’s still delicious!
Whichever version you choose, try serving it with a chopped autumn salad and some cornbread. Enjoy!
Nancy A. says
We love chili and soups, thank you for this recipe!! But, I also think it is seasonal food. I only make such foods when the weather turns colder. Too hot for chili and things like that, they are perfect for days you want to warm up.
Pinky says
Thanks for the recipe, we love chili and my hubby makes awesome chili!!! I agree: only in COOL weather:):)
tracy says
I never thought to use the Ranch Style beans ~ always used those Busch’s Chili Beans! great idea! Hurry up and get cool as chili in 90 degree weather is no fun 😉
Mrs. Hines says
I’ve used a combination of Ranch beans and the chili beans before…I grew up on using the Ranch style beans, so it’s my go to.
Melanie says
I’m with you that foods like chilis and soups are seasonal – I truly only enjoy them in the fall and winter! And then I can only eat ice cream in the summer – which is probably a good thing. 😉
Gee says
Agreed. My sons and I have this battle all the time. There are just some foods that are seasonal. chili, my red sauce, lasagna, stews, soups…. Things that requited lots of hot cooking time . The weather has to be chilly for these foods in my eyes. I make pasta year round… but with light garden sauce, or white sauces. Thick red sauce takes too long to make a proper one… lots of simmer time.
Hmm… never made chili with canned beans before. Will have to try.
🙂
Mrs. Hines says
Sounds like you do a lot of cooking from scratch. This chili is really good and pretty quick to make. It’s simmering on the stove as we speak. 🙂
Meaghan Paris says
I just want to tell you that I have used this recipe over and over again. There isn’t another chili recipe that compares!! Thanks so much for sharing!
Mrs. Hines says
Thank you for taking the time to tell me. I’m flattered and delighted someone is getting as much enjoyment out of this recipe as we do. Do you mind if I quote you when I share the recipe on social media?
Meaghan Paris says
Haha not at all! It truly is the best!
Metalhead says
I use Ranch Style Beans with jalapeno. AMD I use the rotel with roasted garlic. Turns out great!
Sharon says
I love both of those ideas! I’ll have to try them. Thanks for sharing!