Gaines Family Chili

Last month I was craving chili and found this very simple recipe (a printable version is here). The only thing you need to chop is one onion, so this is the perfect weeknight recipe since it comes together so quickly. All of the flavor comes from the canned tomatoes and beans which are already seasoned. Two 26-ounce cans of beans sounded like a lot to me, so I used two 15-ounce cans instead and I thought that was perfect. I had never seen or heard of Ranch Style Beans before but luckily our commissary had them. I used mild Rotel but if you like more heat, use original or hot. I did not use Fritos but I left it in the recipe.

I was skeptical about this recipe but I was surprised at how good it was. I'm so used to making a big recipe of chili that uses ground beef and ground pork and requires chopping peppers, onions and garlic and using various spices and then having it cook for several hours. This recipe only takes about 45 minutes. I made cornbread to go with it (and spaghetti because I love spaghetti with chili) and this was the perfect fall dinner.

If you are new to cooking or running low on time, this is the recipe to make!

Gaines Family Chili

Recipe from Magnolia Table, Volume 1 Cookbook

1 tablespoon vegetable oil

1 large white onion, finely chopped

2 pounds ground beef (80% lean)

Kosher salt and freshly ground black pepper

Two 10-ounce cans mild diced tomatoes and green chiles, such as Ro*tel, undrained

Two 26-ounce or 15-ounce cans Southwestern-style beans, preferably Ranch Style brand, undrained

One 10.25-ounce bag Fritos

2 cups grated sharp Cheddar cheese (about 8 ounces)

In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and sauté until translucent and tender, about 8 minutes.

 

Add the beef and a couple of pinches each of salt and pepper and cook, stirring often to break up the meat, until it loses its pink color, 6 to 7 minutes.

 

Stir in the tomatoes and beans with their juice. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, for 30 minutes. Taste and adjust the seasoning.

 

Ladle the chili into bowls. Serve topped with Fritos and grated Cheddar and accompanied by cornbread.

 

Store leftovers in a covered container in the refrigerator for up to 4 days.

 

Makes 6 to 8 servings.