Monday, October 30, 2017

"Lowder" Chili Recipe

As I've mentioned on Instagram and a few other places, my chili definitely has its fans. I once dated a guy briefly who kept getting in contact with me randomly - for years - because he wanted to recreate my chili recipe. (Not even kidding!) This is my dad's recipe that I've tweaked a bit to totally be my own, and you're welcome to make it if you're so inclined.



2-3 pounds lean ground beef, browned and drained well
1 large can Brook's mild chili beans (yes, I think the brand matters)
1 small can Brook's hot chili beans
1 can seasoned black beans, drained and rinsed well
1 can light red kidney beans, drained and rinsed well
1/2 bag frozen miraproix mix (onions, celery, and green pepper mix)
1/2 bag frozen corn
1 large can of tomato juice or spicy V8
1 large can of whole tomatoes
1 bottle of beer (usually something mild, whatever ipa I have lying around)
chili powder and red pepper flakes to taste

Brown ground beef and miraproix mix together in a large stock pot until beef is fully cooked. Drain grease thoroughly. Reduce heat to low. Add in chili beans and stir well. Drain and rinse black beans and kidney beans, then add to the pot. Add chili powder and red pepper flakes to taste; I add so much chili powder that the entire surface is darkened with it. Allow mixture to heat through before adding other ingredients. Add a can of whole tomatoes, a bottle of beer, and enough tomato juice to fill up the pot. Add in the corn. Turn up heat to medium; allow mixture to heat through again. Add more chili powder and red pepper flakes to taste. Turn down to low and let simmer at least 45 minutes for the flavors to meld and the alcohol to cook off. Before serving, use a large spoon to break up some of the whole tomatoes.

Honestly, I don't think there's anything earth-shattering about my chili recipe, but I do think it's pretty tasty. :) It's good topped with shredded cheese, avocado, and sour cream, and it's also good served over tortilla chips the next day.

And I like it best served with a crispy, grilled, pimiento cheese sandwich. Delish on a cold day!

1 comment:

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