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Tuesday, September 10, 2013

Guy Catching Chili

So yesterday Jim and I celebrated our wedding anniversary. We have been married for 7 years. I can't believe its been that long, it seems like just yesterday we met. We met at our first place of employment right out of college. We had the same "first" day of work, and got our pictures taken together for our badges. We instantly became friends.

As he moved to a different company and we started to be "more" than friends, I remember clearly that I asked him over to try my chili. One way to a guy's heart is surely food. Anyway I got all the stuff I needed to make the chili and was super excited. I cut up fresh veggies and browned meat. It was going to be perfect. Jim showed up and he was caring tabasco sauce and some chili seasoning. I asked him what they were for, his response was just in case the chili didn't have enough flavor. My thought was hmmmm....

He then peered into the bowl and was like are those real vegetables cut up in there. Yes! Wow that looks really good. Yup!

So he tasted the chili and didn't need his extra "seasonings."  So now that I am sharing this recipe I'm going to call it Guy Catching Chili. It has been 10 years since he first tried it and it hasn't changed since. Must be pretty good :)


1 lb ground beef
1 pkg mild chili seasoning (I use McCormick)
1/2 cup water
1 can dark red kidney beans
1 large green pepper, chopped
1 medium sized onion, chopped
1 can tomato sauce
3/4 cup spaghetti sauce (I use Ragu original)

Start out by browning the meat on a medium heat setting.  I do this in the large pan that I am going to make the whole pot of chili in. As the meat is browning chop up the pepper and the onion.

Once the meat is browned drain the excess grease away. Add a 1/2 cup water and the chili seasoning. Make sure that all of the meat is covered with the seasoning. If there appears to be extra water, then brown the meat some more until it evaporates.

Add the kidney beans, pepper, and onion. Let the veggies simmer with the meat for 3-4 minutes. Lastly add the tomato sauce and the spaghetti sauce. Leave on medium heat for 3-4 minutes. Then turn the burner on low. Let the chili simmer until ready to serve. I usually let mine simmer 15 or so minutes.

Pour into a bowl, top with cheese, sour cream, chips, or crackers. Enjoy!

This recipe originally appeared on Laura's Baking Talent. 

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Grilled Zucchini and Summer Squash


  1. Many congrats on the anniversary. This chili looks absolutely amazing!

  2. Hi All,
    Something I thought I should add about those veggies... I think its important... You'll notice that the cook time is relatively low - This keeps the veggies from losing their crunch. I really prefer the crunch of the veggies in this recipe as opposed to what I've had [overcooked, soft] in almost all other chili. Thanks to my lovely wife Laura!

  3. This chili would "catch" me too!!! It looks fabulous, and I love the real veggies in it too!! :)

    1. Good excuse for eating your veggies :)