Feb 132013
 

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This recipe is my mother’s.  It was one the first recipes I asked her for when I was a new bride.

The cookbooks that I looked at started with dried beans, and I was afraid to start from “scratch” when I was so new to cooking.  Besides, I always liked my mom’s chili the best.

It is very simple, no extraordinary ingredients, but always gets compliments and second helpings.  It takes about 10 minutes of prep time, about ½ hour of simmering and less time to disappear (at the chow line, that is).

Now if you like a more complicated chili, with more unusual ingredients, this does not fit the bill.  But if you want something that is universally liked and EASY to make, give this a try.  I personally think that it is the Pork and Beans that make this recipe so tasty—see what you think!

Start with 1 lb. ground beef

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Place the beef in a 5 to 8 qt. stockpot, top with 1 cup chopped yellow onion.

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Sauté the ground beef with the onion over medium high heat, adding 1 T. Worcestershire sauce once you have broken the meat into small pieces.

Stir and cook until the onion is very soft and the meat is not pink.  Drain off the fat.

While meat is browning, open the cans—do not drain any of them.

2   15.5 oz. chili beans

1   15 oz.   Pork and Beans (I prefer Van Camps)

1   4 oz.  Can of chopped green chilies

1   6 oz.  Can of tomato paste

1 – 2 T.  chili powder (depending on how hot you like it)

1 T. cumin (this gives it a smoky flavor)

1 t. salt

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Once you have drained the fat off the meat, add the above list of ingredients and stir well.

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Next add 4 cups hot water.

Bring to a boil.  At this point, you can transfer the mixture to a crockpot and allow to simmer 5 to 6 hours on low.  If you want to serve sooner, simply turn the heat to low and simmer gently for about ½ hour until mixture thickens.  Stir often to keep the bottom from sticking and burning.

If you want it spicier, add tabasco or serve with jalapeno peppers.  We also add a splash of apple cider vinegar for a surprise twist or serve with corn chips for crunch.  Also works as a good topping for nachos!

Serves 5 – 8, depending on your appetite!

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Simply Great Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Simply Great Chili

Ingredients

  • 1 cup chopped yellow onion.
  • 1 lb. ground beef
  • 1 T. Worcestershire sauce
  • 2 15.5 oz. chili beans
  • 1 15 oz. Pork and Beans (I prefer Van Camps)
  • 1 4 oz. Can of chopped green chilies
  • 1 6 oz. Can of tomato paste
  • 1 – 2 T. chili powder (depending on how hot you like it)
  • 1 T. cumin (this gives it a smoky flavor)
  • 1 t. salt

Instructions

  1. [For detailed directions and pictures, go to: [/http://www.onlymybestrecipes.com/simply-great-chili/]
  2. Start with 1 lb. ground beef
  3. Place the beef in a 5 to 8 qt. stockpot, top with 1 cup chopped yellow onion.
  4. Sauté the ground beef with the onion over medium high heat, adding 1 T. Worcestershire sauce once you have broken the meat into small pieces.
  5. Stir and cook until the onion is very soft and the meat is not pink. Drain off the fat.
  6. While meat is browning, open the cans—do not drain any of them.
  7. Once you have drained the fat off the meat, add the remaining igredients and stir well.
  8. Next add 4 cups hot water.
  9. Bring to a boil.
  10. At this point, you can transfer the mixture to a crockpot and allow to simmer 5 to 6 hours on low. If you want to serve sooner, simply turn the heat to low and simmer gently for about ½ hour until mixture thickens. Stir often to keep the bottom from sticking and burning.
  11. If you want it spicier, add tabasco or serve with jalapeno peppers. We also add a splash of apple cider vinegar for a surprise twist or serve with corn chips for crunch. Also works as a good topping for nachos!
  12. Serves 5 – 8, depending on your appetite!

Notes

Serve with onions, cheese and or apple cider vinegar.

http://www.onlymybestrecipes.com/simply-great-chili/

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