Delicious Southwestern Chili Recipe for anytime of the year!
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.
Southwest Chili Recipe
- 2-3 cups Water
- 4 tsp. Cooking Oil
- 1 med. Yellow Onion – diced
- 4 cloves Garlic – minced
- 1 lb Ground Beef or Mild Italian Sausage
- 2 tsp. Ground Cumin
- 3/4 tsp. Ground Chili Powder
- 4 oz can Diced Green Chilis
- 2 15 oz cans Diced Tomatoes
- 1 6 oz can Tomato Sauce
- 2 15 oz cans Black Beans – drained
- 1 15 oz can Corn – drained
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- Pinch Red Pepper Flakes
Cook ground meat in large stock pot until done. Remove and replace pot on heat. Add cooking oil, onion and garlic. Cook until soft – about 5 minutes. Add in all seasonings and stir for about 1 minute. Add all other ingredients and bring to simmer for 30 minutes. Serve with sour cream, grated cheddar cheese and tortilla chips.