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Is it Chili in Here?

Actually, if you are in Texas right now, NO IT IS NOT. However, you really never know what’s going to happen with the weather in spring here, and I made this chili on an uncharacteristically glum and rainy day.

I am not going to get into the “does real chili have beans in it” debate, because: foolishness. My chili has beans, and that’s the way I like it. You don’t like beans? Don’t use beans. It’s a very Texas kind of chili, although I believe the beans vs. no beans debate occurs here as well. Whatever, my family has been in Texas since before Little Dan Grounds rode with Pancho Villa and I am not taking any chili snobbery over here (just in case, I don’t know, there were some chili trolling in the comments. Wait, that would be hysterical. Go ahead, chili trolls).


  • 2-3 cloves garlic – crushed

  • ¾ lb of lean ground sirloin

  • 1 can of Bush’s chili beans

  • Approx. ½ - ¾ cup finely chopped tomatoes

  • Approx. 1/3 finely chopped onions

  • 1 4 oz container crushed tomatoes

  • Approx. ½ McCormick’s low sodium chili seasoning

  • Extra garlic salt, onion powder and chili powder to taste

  • A pinch of cumin

  • A sprinkle of cinnamon

  • Grated sharp cheddar cheese

  • Saltine crackers


  • Roast crushed garlic and finely chopped onions in about 2 tbsp of olive oil or butter

  • Add ground sirloin and brown, making sure to break it into a fine crumble, seasoning with chili seasoning, or you can just use a mixture of chili powder, garlic salt, onion powder and pepper (I like to use both)

  • Add a sprinkle of cinnamon and just a pinch of ground cumin

  • Add chopped tomatoes and let cook till soft

  • Add chili beans and let simmer for 1-2 minutes

  • Add crushed tomatoes to desired consistency

  • Let simmer for 5 minutes, adjusting seasoning to taste

  • Serve with grated cheese and crushed saltines

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