Chili with Grits
Yes, believe it, chili and grits is a great combination. My wonderful mother in law, Tutter, who raised 10 children, taught me to add grits to the bottom of your chili bowl. She did it to make the chili go farther for her big family. I think it’s a wonderful idea. My husband says is a natural blend of flavors, it reminds me of a tamale. I suggest giving it a try, but even if you decide against adding grits, this chili recipe stands alone.
- 1 tablespoon oil
- ¼ cup chopped onion
- ¼ cup chopped green pepper
- 1 pound ground beef or ground turkey
- 1 package chili seasoning mix
- 1 teaspoon salt
- 1 can (16 ounces) kidney beans, drained and rinsed
- 1-2 cans (14.5 ounces) diced or crushed tomatoes, do not drain
- 1 can (4 ounces) sliced mushrooms, drained
- Grated sharp cheddar cheese and fresh chopped jalapeno for garnish
Sauté onions and green peppers in oil over medium heat until softened, about 2 minutes. Add ground meat and cook until meat has browned. Drain excess grease if needed. Add chili seasoning, salt, kidney beans, tomatoes, and mushrooms. Mix well. Bring to boil, reduce heat to low, and simmer uncovered 20 minutes stirring often. 6 to 8 servings. Serve chili in individual bowls over a spoonful of grits and top with grated sharp cheddar cheese and jalapeno.
- 4 cups water
- 2 cups milk or cream
- 1 tablespoon salt
- 1½ cups uncooked quick grits
- ½ stick butter, optional
Bring water, milk, and salt to a simmer. Using a whisk, stir in grits; reduce temperature to medium low. Stirring often, cook on medium low heat about 10-15 minutes until grits have thickened. Remove from heat, add butter and allow to melt. Stir before serving. 6 servings.
Note: If grits are too thick, thin with milk or water. Use quick grits, do not use instant grits.
For a lighter version: In place of whole milk or cream, use skim milk or fat free half and half and omit the butter.