Sorry I don't have any pics to go along with this just yet. I always forget to take pics when I cook. I'll try to take some the next time I make this. I will be adding this to my recipe page. Yes, I know it's summer time, but comfort food (and I consider chili under this category) is good anytime of the year, in my opinion.
I wish I could remember how my mother made chili. Hers was the BEST! I've tried, but just can't seem to get it right. I've only made two recipes "just like Mom's" and that's her pumpkin pie and her spaghetti sauce. I'm pretty good with her chicken soup too. But as for this chili recipe, it's still a work in progress, but still a winner with my family. Hubby, Big Bubby and Little Man all love it and I hope you will too. Let me know how yours turns out.
- 2 pounds ground beef
- 1-2 onions, chopped
- 2-4 cloves garlic, minced
- 2 tablespoons chili powder (more or less to taste)
- 2 teaspoons salt
- 1-2 stalks of celery chopped fine (my kids will tend to eat it if the celery is hard to pick out, so the smaller the better if you have picky kids)
- 1-2 carrots chopped fine
- 4 cans stewed tomatoes with liquid (I try to crush them up so the pieces aren't so big, but that's a personal preference)
- 1 can tomato sauce
- 1-2 can(s) kidney beans with liquid (you can use different beans for a variety, I’ve used red kidney, black, and northern beans all together)
- Beef or chicken stock (optional for a slightly thinner chili)
Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown then drain off the fat. Stir in chili powder, salt, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for about 1 hour.
Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
Add stock if necessary or desired, depending on how thick the chili is getting and how thick you want it.
NOTE ON BEANS: if you are using dried/bagged beans, they will need to be cooked separately ahead of time. Just follow the directions on the bag. They can be cooked up to a few days in advance of making the chili.
FINAL NOTE: Now, if you prefer, you can add canned diced tomatoes, mushrooms, green peppers, and any other veggies that you enjoy in your chili. This is a good time to use up any leftover veggies that you may need to use up, but don’t have much of for any other recipe. You can also add other favorite spices as to your taste, such as pepper, garlic powder, onion powder, etc. Honestly, I think my recipes are always a little different because I’m always adding stuff depending on what I have in the fridge.