Chili. Even in Louisiana it's cool enough for some hot chili. I know you guys don't need my "low sodium" version of this but if any of you have a great recipe for everyone please post it.

JP, you know us Texas folk have chili recipes, I will post one that I like and make often. Its cool here this morning also 41°.
I think I am making enchiladas tonight, beef and cheese. CF:)

Beanless Chili

1 to 1 1/2 pounds hamburger
2 - 15oz cans tomato sauce, rinse cans out with 1/2 water
(if you would like you can add 1 can of diced tomatoes)
1 medium onion, diced (more if desired)
1 package chili seasoning, any brand
1 teaspoon chili powder
1/4 cup milk
1 cup broken up spaghetti noodles (or any kind of noodle you like) (cook until 1/2 done)

Brown meat in fry pan with onion and 1/2 package of chili seasoning, fry until just a wee bit crisp, drain off fat. In medium to large pot (or slow cooker) put meat mixture, tomato sauce, diced tomatoes if using, rest of chili seasoning, chili powder, milk and cooked noodles. Bring to boil, then turn down to simmer for however long you like or however thick you want it to boil down to. (If you are going to put this in a slow cooker to cook all day you do not have to bring it to a boil first.)

Chili

• Olive oil
• 3 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 lb. ground deer meat
• 2 lbs. ground beef
• 3 16 oz. cans tomato sauce
• 3 Tbsp. chili powder
• salt and pepper to taste



Brown meats in a large pot. Salt and pepper the meat while cooking. Drain and set aside. Saute onions and peppers in same pot (without wiping clean). You may use a little olive oil if the meats didn't leave enough fat to cook the onions and peppers.

Return meats to pot. Add tomato sauce and chili powder. Cook on medium heat for approximately 1 and a half hours.

This recipe makes a very thick chili. If you like your chili a bit thinner, you may either add more tomato sauce or a bit of beef or chicken broth.

this chili recipe freezes well.

Chili

• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 pounds ground chuck (you can also substitute ground chicken or ground turkey)
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
• 2 15 to 16oz cans of kidney beans (drained)


Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent.

Add chuck and cook until brown, breaking up meat with a spatula as it cooks. In the picture below, I have used ground chicken as the meat.

Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes.

Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours.

Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.

Refrigerate until cold then reheat over low when ready to serve.