MOM’S CHILI
Chili makes a great meal no matter what time of year it is! It’s perfect for a camping supper in the summer, a nice hot dinner in the winter, and a one-pot dish on a cool spring or fall evening.
This is another of my mom’s recipes. It’s been in our family for many decades.
You can give this dish your own “signature style” by adding or subtracting ingredients. Use it as a base and get creative!
It’s easy to control how spicy our Chili is. The only spice is chili powder. Add more or less, as you prefer.
In our house, my husband gets the chili powder bottle with his meal, so he can add as much as he wants!
Mom's Chili...hot and ready to eat! Yum!
RECIPE FOR MOM’S CHILI:
2 lbs ground beef
5 or 6 onions, chopped or sliced
1/2 cup celery (we omit this)
1- 28 oz can stewed tomatoes (or crushed, diced, Italian, etc)
1 teaspoon salt
1 teaspoon chili powder, (add more to taste if desired)
2 cans kidney beans, rinsed and drained.
Brown meat, drain fat. Sauté onions & celery in same pot with beef, until onions are starting to get soft. Add other ingredients, cover and simmer for 30 minutes on top of stove. Add beans, continue to cook, uncovered, for 30 minutes.
Topping suggestions: *if desired: sour cream, light sour cream or plain yogurt, shredded cheese (mozzarella, cheddar or American), crushed tortilla chips, jalapeno peppers.
Thanks for viewing Mom’s Chili RECIPE!
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