With littles, a mild chili can always be heated up for those who want an extra bite. With freezable leftovers—or a meal that can feed guests and a big family—chili is this mom’s best friend.
According to the National Chili Day organization, more than 125 million bowls of chili are served across the U.S. every year, proving it’s a comfort food staple that brings everyone to the table. So, we must be doing something right!
Use leftover chili to make chili dogs, baked potatoes with chili topping, cheesy nachos, or even as a filling for quesadillas. Chili can be remade into multiple meals without the family getting bored.
Here’s our my recipe…
Six white onions puréed with half a cup of water, two pounds of farm ground beef, a chili packet mix, two cans of chili beans, and two cans of Rotel—one mild and one original.
Cook the beef in a pot on medium heat, then add everything else. Turn to low and let it cook as long as you want. The longer it simmers, the better the flavor will be. Simple, hearty, and my family approves just like a stellar supper should be.
PS Married to a Kansas man means our first bowl of chili must be served with cinnamon rolls. I cheat the homemade way with Rhodes rise and bake…
Always,
Rach
Rachel Redlin is a columnist, author, journalist, and award-winning radio host. She lives in Northwest Kansas with her husband and five children, where she writes about faith, food, and the simple everyday life. Want to read more or contact us? You can subscribe to the FREE newsletter at www.simplybloominggrace.com
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