 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
This is by far my favorite chili recipe. Now, I am a little biased of course because it has been in my family at least since I was a kid (my grandmother probably didn't make much chili). I have never been a fan of foods that are spicy HOT just for the sake of being hot. That never made much sense to me. Heat is fine as long as it is accompanied by flavor. Ingredients:
2 lbs ground beef |
1 onion, chopped |
1/2 green pepper, chopped |
1 celery rib, chopped |
2 garlic cloves, minced |
3 tablespoons chili powder |
1 (10 3/4 ounce) can condensed tomato soup |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can stewed tomatoes |
1 (15 ounce) can chili beans |
salt and pepper |
Directions:
1. In a large pot, brown the ground beef.
2. Once the meat is no longer pink, remove to a seperate container with a slotted spoon.
3. Reduce the heat to medium low.
4. Add the onion, pepper and celery to the pan along with a pinch of kosher salt
5. 'Sweat' the vegetables for 8 to 10 minutes.
6. Return browned ground beef to the pot.
7. Add remaining ingredients and bring to a boil.
8. Turn heat to low and simmer 1 1/2 to 2 hours (the longer the better), stirring occasionally.
|
|