Two things that no two people ever make the same…..meatloaf and chili. Everyone has their own special way of making both, and it’s usually pretty close to how our Mom’s made it.
I am not a big fan of hamburger or ground beef, so I rarely make either. The other night though, I was feeling a bit nostalgic and was craving meatloaf. It turned out really good, but meatloaf for one meal is all I can do. So what to do with the leftovers? A cold front that moved in gave me the answer ………. Chili!!!
Using leftover meatloaf to make chili may sound a bit odd, but think about it……all of the ingredients in meatloaf are in chili, so why not take those leftovers, throw in a few additional ingredients, and viola……chili.
Here is my version:
Left over meatloaf, crumbled up
1 can beans, drained and rinsed (I used black beans because that’s what I had on hand)
2 celery ribs – finely chopped
3 cloves garlic – finely chopped
1 – 2 jalapeno, seeded and ribs removed – finely chopped If you like the heat, leave the seeds and ribs in
1/2 large onion – finely chopped
1 can stewed tomatoes
1 small can tomato paste
2 cans tomato sauce
2 cups beef broth (guestimate, I finished off what was in the carton in the fridge)
Put everything in a large pot. Salt and pepper to taste. Add chili powder and cumin. I used about 4 Tbs of chili powder and 1 Tbs of cumin (more or less). Chili is definitely one of those dishes you have to taste test to get the seasoning right. If you like your chili spicy use more chili powder and peppers.