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Homemade Southwestern Chili

Recipe and photography by Bev Davis.


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Posted October 4, 2017

For almost 30 years, I've made outstanding homemade chili from a recipe I created.  There are numerous ways to make great tasting chili.  Delighted to share my recipe.  It's delicious alone or served over rice with cornbread or crackers.  I love it sprinkled with red pepper flakes.  This week, I made my basic homemade chili... with a twist.  The inspiration was a bag of frozen Southwest Blend veggie mix that grabbed my attention each time I opened the freezer.  The veggie mix has corn, black beans, poblano peppers, red peppers, and onions.  The final result was superb-a-licious!  Yes, that word is from my active imagination! :)  This meal is ready in less than one hour.   Perfect for when we have to get dinner on the table quickly!  Makes about 6 servings.   Recipe easily doubled.  Enjoy!


2 pounds ground beef, OR ground chuck, OR ground turkey*
salt and ground black pepper to taste
1/2 cup chopped white onions
1 can (15 ounces) dark red kidney beans OR chili beans*
2 cans (14.5 ounces each) diced tomatoes*
1 bag (12 ounces) frozen Southwest Blend veggie mix, thawed/rinsed
1 package (1.25 ounces) chili seasoning, divided
shredded cheddar cheese for garnish (optional)

In large skillet, season ground meat (I used chuck) with salt and ground black pepper as preferred.  Add onions.  Cook over medium-high heat until evenly browned.  Thoroughly drain and discard the fat. 

Place cooked meat/onions in medium-sized saucepan.  Add preferred beans, two cans of diced tomatoes, veggie mix (thawed/rinsed), 1/2 of packaged chili seasoning (it has a very strong flavor).  Mix well.  Warm over low-medium heat for 10 minutes.  Stir constantly.  Taste.  Add additional chili seasoning if desired.  Superb topped with shredded cheddar cheese (optional).  Makes about 6 servings.

If you prefer meaty chili, add more meat and extra diced tomatoes
satisfied with the thickness.  I used 1/4 cup of cooked pinto beans. However, this recipe is delish without beans.  If fresh roasted tomatoes are preferred instead of canned, try the recipe posted below. 
It's easily doubled. 

Roasted Roma Tomatoes
4 Roma tomatoes
olive oil for drizzling
fresh or dried oregano
salt and pepper to taste

Preheat oven to 350 degrees.  Rinse tomatoes  Cut off tops. Slice lengthwise (avoid dicing).  Lightly drizzle each slice with olive oil, sprinkle with salt, ground black pepper, and 1/2 teaspoon of chopped fresh OR ground oregano.  Arrange slices in ungreased baking dish.  Bake 20 minutes.  Skin will shrink a little.  Juices will overflow.  Makes 8 slices.  For this recipe, it is an excellent substitute for one (14.5 ounce) can of diced tomatoes.