Sweet & Sour Chili
Monday, April 30th, 2007Last night I made a big pot of chili. We usually make a big pot of chili because we eat on it the rest of the week and after we’re done with it that week, we’ll freeze the rest of it. I think this pot of chili that I made last night was one of the best pots that I have made in a long time. I figured since this was one of the best I’ve made in a while I’d jot down the recipe, I figured I’d put it on my blog because if I don’t I’ll lose the recipe!
1 - Very large can of Bush’s chili beans in mild sauce
1 - Large can of tomato sauce
2 - Cans of Hunt’s Seasoned Diced Tomato Sauce for Chili
1 - Can of Rotel diced tomatoes and green chilies
3 - lbs of ground beef, browned and drained.
1/4 - cup of Asian Sweet & Sour Sauce (will be a deep red color)
2 - Tablespoons of salt
2 - Tablespoons of black pepper
2 - Tablespoons of yellow mustard
3 - Tablespoons of ketchup
1 - Tablespoon of sugar
Water - Use as much as you desire.
Other than the canned stuff, I’m not exactly sure how much of everything I used. I don’t measure things out. I usually just add to the big stew pot as I think of things to add. The sweet and sour sauce, it seems like I used more than 1/4 of a cup but again, I’m not really sure.
You can obviously use as much ground beef as you like, little or more. Everyone in my family prefers a really meaty chili. It’s always a battle for me to please them because I like my chili with a little bit of soupiness to it!
Also, I really like my chili with some onion and diced green peppers in it. No one else here likes an onion in their chili and we didn’t have any green peppers. Both of those make the chili, any pot I’ve ever made, a lot better.
Hopefully sometime in the future I can make a video with this recipe.
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