LaKay’s Chili

We jump at the chance to make a pot of chili every chance we get.  At home, that’s about 3 cold days a year.  Now that I’m living where there’s an actual winter, I’m sure this recipe will be used more often!  In fact I have a big pot on the stove today….my Micha-Tex-Assean has been clearing and burning in the pasture since 6:30 this morning and we have some burley friends of his coming over this afternoon.  What better way to warm up after being outside all winter day?IMG_1930

This was given to me by a good friend, Janice, in Spicewood, Texas.  It’s so simple, but so good.  The ONLY thing I change is the meat.  We sometimes eat it over sweet Jiffy cornbread (Because I’m not into fixing what ain’t broke….just for the sake of saying homemade) or fritos, with chopped lettuce, tomato, cheese and sour cream on top. Or eat it plain.

Either way you want to do it, you’ll want to lick the bowl.  Enjoy 🙂


  1. 2 lbs 85/15 hamburger meat (I use 2 lbs ground venison and 1 lb ground beef -we like it a little more meaty)
  2. 4-6 cloves crushed garlic
  3. 4 tbs flour
  4. 4 tbs chili powder
  5. 1 tsp cumin
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
  8. 15 oz. can tomato sauce
  9. 4 cups chicken broth
  10. 1 can kidney beans


1. Brown your meat in a large skillet.

2. While it cooks, add garlic, flour, chili powder, cumin, salt and pepper.

3. After the meat is browned and all above ingredients are mixed in, add tomato sauce, chicken broth, and kidney beans.

4. Reduce heat and simmer for at least 2 hours.

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