Long time, no posting. The holidays have popped up in between traveling, working, taking care of my puppy, Miss Allie Bear, and Khloe Kardashian moving into town. My chilly weather comforts include thick socks, cranking up the heater full blast, turning off all the lights except for the Christmas tree, leggings with chunky sweaters, mugs of hot chocolate, holiday chick flicks and … chili!
Growing up, making chili was my Dad’s specialty! My sisters and I always looked forward to his Armadillo Chili Sundays. (Don’t worry, there was no armadillo in the chili. That is just my Dad’s favorite animal, sports radio call-in name and West Texas twist to the dish.) He would make a TON of chili that we would consume while watching football with him and we loved the leftovers — Dad always said it tasted better the second day! I think my Mom secretly enjoyed having a day that she didn’t have to cook and one less day to plan meals for us, picky eaters. 🙂
Bringing the comfort food to my own kitchen, I’ve developed my own twist on the Armadillo Chili from my childhood. Cuddle up and enjoy!
Need:
1 Pound ground bison
1.5 Cans tomato sauce
1 Can baked beans
1 Bundle kale/package chopped broccoli, thawed
.25-.5 Jar chili powder (you will generously add throughout the cooking process)
5 Shakes red pepper flakes
1 Shake onion powder
Steps:
Spray a deep pot with EVOO and cook the ground bison on medium heat. You’ll cook it similar to ground beef in a pan. Sprinkle cooked meat with a generous amount of chili powder.
Once the meat is fully cooked, add the tomato sauce, baked beans and chopped broccoli.
Add in a sprinkle of onion powder, red chili flakes and more chili powder! Fully combine. Let the chili cook uncovered on medium heat until it boils.
Then cover and let simmer on low heat for 45 minutes. Watch a holiday movie while it simmers! Just make sure you check on it and stir during candy breaks. 🙂
When the chili is to the thickness of your liking, go ahead and serve! Serve with tortilla chips and shredded cheddar for some Texas flair, eat plain or top with cracked table water crackers. Enjoy and stay warm on chilly winter days!
chili comforts
Ingredients
- 1 lb ground bison
- 1.5 cans tomato sauce
- 1 can baked beans
- 1 bundle kale/package chopped broccoli, thawed
- .25-.5 jar chili powder (you will generously add throughout the cooking process)
- 5 shakes red pepper flakes
- 1 shake onion powder
Hollyized Steps:
- Spray a deep pot with EVOO and cook the ground bison on medium heat. You’ll cook it similar to ground beef in a pan. Sprinkle cooked meat with a generous amount of chili powder.
- Once the meat is fully cooked, add the tomato sauce, baked beans and chopped broccoli.
- Add in a sprinkle of onion powder, red chili flakes and more chili powder! Fully combine. Let the chili cook uncovered on medium heat until it boils.
- Then cover and let simmer on low heat for 45 minutes. Watch a holiday movie while it simmers! Just make sure you check on it and stir during candy breaks.
- When the chili is to the thickness of your liking, go ahead and serve! Serve with tortilla chips and shredded cheddar for some Texas flair, eat plain or top with cracked table water crackers. Enjoy and stay warm on chilly winter days!
