Never Too Chilly

photo of chili sign
Chili sign photo by Max Bender

It’s another bleak, cold afternoon in Kansas City.

We just got word that Salvador Perez, our Royals’ incredibly popular catcher, will be out for the 2019 season. That’s bad.

But there’s always chili to make you glad!

Here are a couple of simple and delicious sounding recipes.

Gene Autry’s Texas Chili

1 1/2 lb ground round
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 pk chili seasoning or to taste
1 can kidney beans (16 oz)
1 can tomatoes, chopped (8 oz)
1 c Monterey Jack cheese, shredded
1 chopped onions (optional)

Brown ground round, onion, and bell pepper in a large saucepan until soft. Add chili seasoning, undrained kidney beans and tomatoes. Simmer covered for about 1 hour. Just before serving, add cheese and stir to melt. Top with chopped onions and serve.

Yield: 6 Servings

Gene Bartz World Famous Chili

2 lb lean meat, ground
2 can red kidney beans (med cans)
2 can tomato soup
2 t chili powder
1 can ketchup (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

Yield: 12 Servings