I have loved chili back as far as I can remember. Of course with a family ranging across several southern states, the recipes varied quite a bit and the argument of with or without beans took place quite frequently.
For me, the answer was simple. Put what you like in your chili and sooner or later you’ll find others who also love it. Whether it has beans or not, beef, turkey, pork, peppers, onions, it’s all chili to me.
My recipe has been tweaked over the years, and still delivers that little kick of spice to keep your taste buds nice and happy. I would highly recommend serving this with a nice side of hush puppies, but for those partial to corn bread that will work too.
Chili with a kick
- 1 bag Red Kidney beans
- 1 pound hamburger
- 1 can fire roasted diced tomatoes
- ½ cup medium Tostitos salsa
- 1 onion finely chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ tablespoon red pepper flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon cayenne pepper
- ¼ teaspoon paprika
Cook kidney beans according to instructions on bag.
In a large skillet brown the hamburger with onions until fully cooked.
In a medium size sauce pan add tomatoes and spices. Simmer for 15 minutes.
Add kidney beans and meat, simmer for 15 minutes.