The evening (and early-morning) temps are dropping - making it the perfect weather for this Hot & Spicy Outlaw Chili. Hubs and I tried this over the weekend and we both agreed it was a success :)
Despite my smokey photography skillzzzzzz.
But first! A backstory.
About a month or so ago, my office had a day of friendly food competition. People divided up into teams, chose a food and theme, then had half of a workday to decorate an area of the office and prep their food (the aroma was incredible). Then, everyone in the office had the chance to walk around and sample each food and vote for our favorites.
It was a delicious day, indeed.
So delicious that I had to collect a few recipes here and there, as well. This chili being one of them.
Side note: When asked about the "Outlaw" part of the name, the sweet ladies on the team simply responded: "Because it's so hot, it should be illegal!"
Please also note that they were dressed in lady cowboy hats and vests as they said this, as well.
They were just too cute.
I usually use lean ground turkey meat when I make chili (see my recipe here!), but this time I opted for lean ground beef since the original was sooooo good when I tried it at work.
There is no doubt in my mind that this was the ultimate supper to warm us up on a cold weekend night. ESPECIALLY since we topped our chili with cheese, sour cream, and FRITOS!
PLEASE tell me this brings back everyone else's memories of Frito Chili Pie as a child! This dish DEFINITELY took me back to the days of junior high where we'd walk after school to the tiny little diner across the street to get $2 Frito Chili Pies after school.
And there we'd devour them with pink lemonade until our moms could come pick us up.
...around the corner.
Because that's what all the cool kids did. AND STILL DO!***
Now go make somebody (and your tummy) happy and MAKE THIS!
Loooooooove.
Hot 'n' Spicy Outlaw Chili
courtesy of the sweet ladies' team at work :)
Feeds 4-6 hungry folks
What you'll need:
2
lbs. ground beef (I used 80% lean)
1 tbsp garlic powder
1
can diced tomatoes
1 can diced Ro-tel Tomatoes
1 or 2 cans Bush’s Chili Hot Beans
1 can of red kidney beans
3
heaping T. chili powder
2
heaping T. ground cumin
½
- 1 tsp cayenne pepper (more if you’re brave)
1 tsp oregano
1 can of low-sodium beef stock
1/2 cup of water (or more, depending on your preference of consistency)
1 large onion, diced
Salt and black pepper to taste
What you'll do:
Saute onions
in a small amount of oil in a large skillet or Dutch oven until they are clear
and tender. Then add ground beef, and cook
until browned. Add garlic powder and
cook, stirring constantly, for about 1 minute.
Drain well and dab excess grease with a paper towel. Add remaining
ingredients and bring to a boil, then lower heat and simmer for ~ 2 hours. Check occasionally, and if the consistency is too clumpy, add more water 1/4 cup at a time - until you reach your preferred consistency.*
*I prefer my chili a little soupy, but not watery. So add water (or not) until your heart's desire. It's up to you!
***That tiny little diner is STILL there! Still in business and infested with tons of junior high kids every day. Memoriessssssss.....
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