As we approach the cooler months, I want to share with you my Southwestern Chili recipe. It is my favorite thing to serve at a party because not only is it totally delicious – you can make it ahead the day of, or a whole week before and keep it in the freezer. It’s one of those things you can just keep warm in a crock-pot during a party and it’s good the whole time! It’s so simple to make, hearty, warm (thanks to the green chilis) and even kid approved (according to my 4 year old daughter and various nieces and nephews). I love to have a big pot of it bubbling on the stove while we go out trick-or-treating or to serve it at a bridal/baby shower in the fall. There are a few things I want to highlight about it:
– It is an awesome freezer meal! Make a pot, eat 1/2 now and freeze the rest for later. Or better yet, take it to someone you know that could use a night off (a new mom, perhaps!). To freeze, I wait until it has cooled completely and then pour it into a gallon zip top bag. I’ll get as much air out as possible and close the bag. I’ll lay it flat on a cookie sheet and freeze it until solid. Then, once it is frozen it can be taken off the cookie sheet and stored anywhere in my freezer without taking up very much room at all. (for great ideas on a Freezer Meal Baby Shower – see this post!)
– It uses a lot of pantry staples. I always have the supplies on hand to make it so it’s perfect on a night when you just can’t think of what to make.
– It’s ready in 30 minutes!
– It is SUPER versatile. Don’t have Western Family brand Mexican Stewed Tomatoes? Use Rotel Diced tomatoes and green chilies. Or, use plain diced tomatoes and add in extra green chilies.
- 1 lb. Mild Ground Italian Sausage
- 1 lb. lean ground beef (but then I add a pinch of crushed red pepper flakes)
- 1 medium Yellow Onion - diced
- 3 cloves Garlic minced
- 2 Tbsp. Cumin
- 2 cans Western Family Mexican Stewed Tomatoes
- 1 small can Diced Green Chilies
- 2 cans Black Beans - drained
- 1 can Corn - drained
- 2 cups Water
- Salt & Pepper to taste (Usually about 1 tsp salt and 1/4 tsp pepper)
- Place the contents from the 2 cans of tomatoes in a blender or food processor and blitz them just a couple of times to break them down a bit - but not puree them.
- In a stock pot heated on medium high heat brown and break up the meat until fully cooked. Remove the meat from the pan, leaving the fat in the pan. Add the Onions and reduce the heat to medium. Cook onions for 3-5 minutes and add the minced garlic. Continue cooking for 2 minutes, stirring frequently. Add in the cumin and stir to combine. Cook for 1-2 minutes. Add tomatoes, green chilies, water, beans and corn. Bring to a simmer and add in the meat. Taste first, then add salt and pepper to taste. Simmer for 20 minutes and serve warm.
- Garnish with shredded sharp cheddar cheese and plain greek yogurt or sour cream. Serve with tortilla chips on the side.