This is my maternal grandmother's recipe for chili. It's not hot, but very flavorful and extremely easy to make!"I was thinking of adding my own recipe but this is almost exactly the same as my recipe! The only difference is I add 1 28oz crushed tomatoes instead of 1 8oz paste and throw in 1 cup of elbow macaroni. I also use crushed red pepper instead of cayenne and some brown sugar to offset the spice. Grandmas know best!" - Kahala
Yield: 4 Ready in 45 minutes
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Verified by stevemur
|1 poundground beef; (ground chuck preferred)|
|1 cuponion; (about 1 medium) chopped|
|3 clovesgarlic; (up to 4 cloves), minced|
|1 cupbell pepper; green or red (about 1 large) chopped|
|1 28-oz candiced tomatoes; (or two 14 oz cans)|
|1 can (8 oz)Tomato sauce|
|2 tablespoonschili powder; more or less to taste|
|1 teaspoontable salt|
|1/4 teaspoonCayenne pepper|
|1 15.5-oz cankidney beans; drained and rinsed|
Grandma's Chili Preparation
Cook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through.
Serve immediately or refrigerate for 24 hours to allow the flavors to develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings.
Makes 4 servings.
This is also an easy recipe to add to or change. You can add new ingredients, i.e. a small can of diced green chilis, a half stalk of diced celery, or change the type of beans, or turn up the heat by changing the chili powder to a hotter chili powder, or adding some crushed red pepper, or using more cayenne pepper.
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