One of my favorite things to make on the cold rainy days of winter in Southern California is chili. And this week, we are experiencing a major rain storm which is supposed to last all week long! This never happens around here. And, on these cold rainy days, I want nothing more but to be curled up on my couch with a fire in the fireplace and a good book in hand, enjoying some Cranberry Chili.
My Mom created this simple, “open and dump,” as she calls it, recipe for Cranberry Chili a few years ago, and it soon became a fall and winter staple in our household. It adds a delightfully tangy and sweet taste to a traditional favorite and is surprisingly easy to make. It’s perfect for those of us who are culinary challenged but like to try being creative in the kitchen. The best part is this chili recipe tastes absolutely scrumptious as leftovers!
Serves 10 (1 Cup Servings)Ingredients:
2 Pounds Lean Ground Beef
2 Cups Chopped Onion
2 Packages McCormick Original Chili Seasoning Mix
2 Cans (15 Ounce Can) Kidney Beans, Drained
2 Cans (14 ½ Ounce Can) Diced Tomatoes, Undrained
1 Can (15 Ounces) Tomato Sauce
1 Can (6 Ounces) Tomato Paste
2 Cans (16 Ounce Can) Whole Berry Cranberry Sauce
Directions:
1. Chop onions. (Tip: I used my mini-prep to chop onion.)
2. Cook ground beef and onion in a large skillet on a medium-high heat for 5 minutes, stirring occasionally. After 5 minutes drain fat.
3. Transfer ground beef and onion mixture to a large pot.
4. Stir in Chili Seasoning Mix, and remaining ingredients except cranberry sauce. Bring to boil.
5. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
6. Add Cranberry Sauce and heat for an additional 10 minutes.
7. Serve with shredded cheese, sour cream, or corn bread if desired.
