Recipe. You Won't Want to Miss This!

Sandy's Famous Chili

I always wanted to enter my recipe into the SCNB Chili-Off Contest. “I coulda been a contenda.” I’m sure.

3 tbsp. olive oil

½ large onion chopped

2 heaping tsp. of chili powder

pinch of crushed red pepper

28 oz. can of crushed tomatoes

1 lb. can of red kidney beans, rinsed and drained

1 lb. chopped sirloin

½ cup salsa

hot sauce

fresh cilantro, chopped

fresh parsley, chopped

sour cream (1 tbsp. per serving)

See ingredients variations below.

Heat olive oil in deep sauté pan or dutch oven; add onion and sauté for 5 minutes.

Break chopped meat into pan and brown. Add chili powder and pinch of crushed red pepper to meat mixture and continue browning.

Add tomatoes, beans, salsa, hot sauce, and cover pan, with the lid off-center leaving a small opening. Reduce heat and simmer for 1 hour or more

Add chopped fresh cilantro and parsley, add a dollop of sour cream (1 tbsp.) on top of each serving. 

Other toppings:  grated cheddar, chopped red onion. Serve with warm corn bread and home-made coleslaw.

Serves 6

Note on variations:  This is the basic recipe, however feel free to make changes as it is pretty much no fail!  I serve over short grain brown rice. I sometimes add a 1 lb. can of black beans (rinsed and drained), and adjust the tomatoes, adding a 1 lb. can of diced tomatoes or a cup of tomato puree. The last few times I prepared chili I used black beans only—no kidney beans, and I am currently favoring that alternative. I have also made this recipe with different types of ground beef—whichever you prefer is fine. A mixture of ground beef and pork works well. I adjust the "heat" based upon who will be eating it. I am always trying new hot sauces, but my all time favorite so far is Melinda’s Original Habanera Pepper Sauce. Any salsa you have on hand is good too. I like Pace’s and I usually go for the mild or medium. If I have the fresh herbs (cilantro and/or parsley) I add them, but if I don’t, no one seems to miss it. Whether I have fresh herbs or not, I usually add a tablespoon of dehydrated parley to the pan when I add the chili powder. (Although I am told that dehydrated parsley adds nothing, old habits die hard!)