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COOKING WITH THE SNAP – Chili Beans

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Chili Beans

½ Onion, chopped
Olive oil
1 lb. lean ground beef
1 Can tomato sauce
1 Can diced tomatoes
2 Cans light red kidney beans, drained
1 Can pinto beans with jalapeños, undrained
1 Can water – I usually add a half can to each of the tomato/tomato sauce cans after emptying
1/3 Cup chili seasoning (see recipe below)
(All cans are 14.5/15-ounce sizes)

In a Dutch oven, sauté onion for 2-3 minutes in 1-2 tablespoons of olive oil on medium-high heat. Add ground beef and sauté until cooked through. Add diced tomatoes, tomato sauce, water and chili seasoning and stir well. Add beans and stir well. Bring to a boil, turn down to medium-low and allow to simmer 10 plus minutes. Serve with shredded cheddar cheese. Enjoy!

Chili Seasoning Mix
¾ Cup chili powder
2 Tablespoons ground cumin
2 Tablespoons dried oregano
2 Tablespoons dried minced onion
2 Tablespoons seasoned salt
2 Tablespoons sugar
2 teaspoons dried minced garlic

Stir together all ingredients. Store seasoning mix in an airtight up to 4 months at room temperature. Shake or stir well before using

From the kitchen of Lori Ivey