Chili and Fixings

I have made this recipe a few times now. I usually triple or quadruple the recipe, put it in my crock pot and then chili is waiting for us when we come home with guests.  What makes this special is all the optional fixings.  I decorate the table with several bowls of fixings such as shredded lettuce, scallions, cheddar cheese, tomatoes, avocado, sour cream, and cilantro. I once quadrupled this recipe to serve 10 people. Serve the chili with chips, salsa, and a tasty dessert and you will have happy guests. (Optional idea: have beer and margaritas available too:-)

Chili and Fixings
For the Chili
1 1b ground beef
1 15oz can of diced tomatoes
1 15oz can of kidney beans, not drained (preferably low sodium or no salt added)
1 medium onion, minced
3 cloves garlic, pressed
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cilantro
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil

For the Fixings
1 pint cherry tomatoes, halved or quartered
1 large bunch of cilantro leaves, chopped
8 oz cheddar cheese
8 oz sour cream
1 avocado, cubed
6 scallions, chopped
2 cups shredded lettuce




1) Heat olive oil in large pot and saute onions over medium heat for 3 to 4 minutes. Add garlic and heat for an additional minute stirring constantly so the garlic doesn't burn.


2) Add ground beef and cook until no longer pink.  If there is a lot of fat in the pot run a paper towel through the mean and onion mixture to absorb the excess fat.


3) Add tomatoes, beans, all the spices and bring to a steady simmer.


4) Cover and continue to simmer low for 30 minutes, or refrigerate the mixture until you are ready to simmer on the stove top or put into a crock pot.


5) Place all of the fixings in separate bowls.  Serve chili and fixings with chips and salsa.