Friday Night Chili — an original recipe

Coming home Friday night after work, it was a chilly evening and I was feeling the same. It must have made me think of chili since that is what I decided to make for dinner. After a quick stop at the grocery store on my way home to pick up a pound of hamburger, I stirred up this chili using ingredients that I had on hand.

This recipe did make use of many items from my pantry that you may not have “exactly,” but you can likely substitute canned items for these and come up with a terrific tasting chili.

I think one of the ingredients that really gave it a deeper flavor was the beef stock that I found in my freezer and included. It takes the edge off all the tomatoes. This is a very good chili version that I served with a dollop of sour cream and some shredded cheddar on top.

Friday Night Chili

1 lb. ground beef

½ of a sweet onion

1/5 of each of a red, green, yellow, orange, and purple peppers (I suspect 1 large pepper of your color choice also would work fine)

1 clove of garlic, minced

½ of a zucchini

1 tbsp. olive oil

1 quart home canned tomatoes

1 cup homemade salsa

1 8oz can tomato sauce

2 cups beef stock (I had some in the freezer from a while back)

3 slices of dried jalapeno, crumbled (I dried these slices myself and they are very handy to have on hand)

2 tbsp. chili powder

1 tsp. basil

1 tsp. oregano

1 tsp. sea salt

1 tsp. black pepper

Sour cream

Colby Jack cheese, shredded


Chop the onions, peppers and zucchini into smaller pieces. Put them into a large soup pot with the olive oil over low heat and start to soften them. After a few minutes, add the hamburger and brown it while the vegetables continue to cook.

When the hamburger is completely brown, add the tomatoes, salsa, tomato sauce, beef stock, dried jalapeno and spices. Simmer for about 20 minutes.

Serve with dollop of sour cream and shredded Colby jack cheese. Makes a very large batch.