1)Brown 1 lb ground beef together with 2 chopped onions and 2 minced garlic cloves, all seasoned with the McCormic Montreal Steak Seasoning

2)Throw in chopped bell peppers – one or two + 1 chopped jalapeno (heat and the variety of hot peppers can be adjusted to individual preference). However, each year I freeze jalapenos from my garden and that’s what I use in my chili instead – no bell peppers. I used to use bell peppers though before we bought the farm. One or the other.

3)Add all of these: 2 cans chili beans, 2 T tomato paste, 1 package of frozen corn (optional), 2 T cumin, 1-2 cans of canned tomatoes (I always use my own home canned from the previous summer so I have no idea how to measure the store-bought ones – so I use 1 or 2 quarts, crushed to uniformity directly in a jar with a hand-held blender), 1-2 C any red wine. The amount varies on whether I expect a large crowd of guests for supper or not – more people, larger proportions.

4)I then simmer everything together until the beef is tender and the chili has thickened considerably and serve with sour cream and a pile of grated cheddar cheese (salt and pepper to taste, etc).

Kelsey Kim: I liked your pumpkin chili recipe so I went to check out your blog. I think you may have typed the website wrong in the hyperlink. Is it supposed to be “blogspot”? (you have it as “blogpost”)

that’s the beauty of this recipe…whatever you have in the cupboard totally works.

thanks for letting me know your changes, they will in turn inspire me!

i have a fabulous white chicken chili recipe as well that i need to recreate. fabulous stuff!

So easy….
2 cans Trader joes turkey chili (or your own homemade chili, any of the above would be great)

and Trader Joes Cornbread Mix (follow specs for an 11 x 13 pan)

Preheat oven to 350
Spray pan with cooking spray
spread chili evenly in pan
make Cornbread Mixture and spread evenly over chili.

bake until golden brown approx. 25 min.
Top with a mexican blend of cheeses and sour cream.

YUM YUM

(I would even add one can of chili…i love chili and i feel the cornbread overpowered it just a little bit)

2 lbs. venison, cubed or ground
4 garlic cloves, coarsely chopped
4 lg. tomatoes, coarsely chopped
2 med. onions, coarsely chopped
2 c. water
2 tbsp. chili powder
1/2 tbsp. ground cumin
2 tbsp. molasses
1 c. red wine
2 tbsp. jalapeno peppers, chopped and deseeded (may adjust
to make more or less spicy)
1/2 med. green bell pepper, coarsely chopped
4 tbsp. cooking oil
1 tbsp. sweet basil
1/2 tbsp. black pepper, coarsely ground
1 tsp. salt

In a large pot, saute venison in hot oil until slightly
browned. Add garlic, onion, and bell pepper; continue to
saute until onion is translucent. Add water, tomatoes,
jalapeno pepper, chili powder, cumin, molasses, salt,
pepper, and basil; simmer for at least 2 hours. 30 minutes
before serving, add red wine

1 15oz can of each of the following drained and rinsed
Pinto beans
Black beans
Kidney beans
Corn
16 oz jar of thick and chunky salsa
3 cups shredded chicken(I like to use a cooked chicken from the grocery store)
1 ½ T chili powder
2 14 oz cans chicken broth
8 oz tomato sauce
1 clove garlic pressed
1 t cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Top with chips, cheese, sour cream, etc.