Recipe Review..."Flatlander Chili" from All Recipes.

Steph Josh and Erica were coming home and we were going to the North Carolina State Fair.  So what would be easy to make and keep us fed for a couple of days?  Chili!

There is nothing like a bowl of Chili.  I remember coming home from school when I was little and being thrilled when mom was whipping up a big pot of chili.  Smelled so good!
I have always called chili.....well.....just that, chili.   In Texas they call it a "bowl of big red".  My co-worker Kristin calls her chili a bowl of chili beans.  I pictured just a bowl of beans, but no,  it is just regular chili just given a regional name.
I went on line and did a bit of reading about chili.  In different parts of the country it is common to find chili used in different ways.  You could find folks putting it on burgers, fries, rice, mac n cheese, spaghetti and baked potatoes.  In Nebraska it is common to serve chili with cinnamon rolls??  Yes I said cinnamon rolls.  In Missouri folks sometimes pour pickle juice into their chili and in Tennessee you may see people sprinkle vinegar onto their chili. 
Common chili toppings are shredded cheese, saltine crackers, corn chips and sour cream.  I like mine served with shredded cheese, sour cream, and a good round of bread.   I gathered my ingredients....  

Josh's bowl topped with
shredded cheddar.
My bowl topped with sour cream with a side of bread:-)
Here is the recipe for my chili......I love it:-)

Flatlander Chili
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1/2 to 1 1/2 cups chopped onion (add to taste, joe is not crazy about onions                so I usually add about a half cup:-)
1/2 cup chopped celery  (Joe does not like celery so I did not add this)
1/4 cup chopped green bell pepper
1/4 cup chili powder  (I always end up adding more for a bit more spice:-)
1 -2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar (I usually add a bit more)
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

So what do I rate this recipe.  I have to give it a 9.5 on my cooking scale.  It is a comfort food.  Warms your heart and warms you tummy.
Happy Cooking Everyone
Enjoy your world:-)


  1. Hey Neighbor! I live in Goldsboro where it is REALLY flat! My husband & I and some friends just participated in the local Chili Challenge to benefit the Soup Kitchen. We had so much fun and won for best tent but not best chili!!!! I'll have to give your a try! Thanks for your visit!!!

  2. Howdy & thanks for stopping by my blog this morning. I live in Halifax and work in Rocky Mount. My family loves chili too and I will defintely be trying your version. The one I cook mostly is vegetarian using textured vegetable protein that looks and has the texture of meat and takes on the flavors of the chili powder, cumin tomatoes and Worchestershire sauce. Yours really seems like it would be tasty. Thanks

  3. Hi Kathiey! Thanks for stopping by Delectalicious! this morning. Your chili looks great. I love the article on your blog "Tastes That Define Our State". I've been to Price's Chicken Coop (which is good and a fun experience) but now I have many new places to try :-). Have a great day!

  4. This chili looks great. Chili, like meatloaf, is one of my comfort food indulgences. I try every recipe I get, so this gets added to the chili list. Thanks!


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