While we were home for Christmas, Preacher Man found a container of leftover chili in my Mom’s refrigerator. He proceeded to talk off and on about how good that chili was for the rest of the trip. During our super cold (for Texas anyway) snap in January, I made chili a couple of times and each time he’d ask, “You need to get that chili recipe from your mom. That was the best chili!”
Finally he wore me down, and I called my mom to get the recipe. Once I wrote down the recipe, I looked at the list of ingredients and thought, “This chili recipe has some of the craziest ingredients in it!” I made it and had to agree with Preacher Man….it is the best chili.
2 pounds hamburger meat
1 small onion
1 bell pepper
1 tsp. cilantro
1/2 tsp. cumin
2 packages of chili seasoning mix (or enough to use with two pounds of meat)
16 oz. can tomato sauce
16 oz. can petite diced tomatoes
1 can beef broth
1 can Coke
16 oz. can Bush chili beans (I bought mild)
10 oz. can of refried beans (I could only find 14 oz. cans, so I just used 2/3 of the can.)
Cook the hamburger, onion, and bell pepper until the meat is browned and the vegetables are soft in a large pot or Dutch oven. Drain the meat mixture. Add the seasonings, tomato sauce, diced tomatoes, beef broth, and Coke. Bring to a boil. Stir in the chili beans and refried beans. Reduce heat and simmer for 30 minutes to an hour.
I have to eat a little crow about this chili. I really, really liked it, but I’ve always stated firmly and with authority that I DO NOT LIKE BEANS IN MY CHILI. Well, I actually don’t mind the beans in this chili, probably for two reasons. First, there are not that many beans in this chili compared to the amount of other stuff. Second, the beans in this chili are not those huge, nasty kidney beans (my apologies to all kidney bean lovers out there!). So don’t be afraid to give it a try, even if you are not a beans in the chili lover.
Making Christmas memories that last a life time through delicious food in the tree house,