Mom's Chili
More recipes as I organize the pile.
I have a lot of chili recipes. This one is the one my mother made throughout my childhood. I've updated it somewhat to fit my personal tastes.
Mom's Chili
1/2 lb ground beef
1 clove garlic mashed
2 medium onions diced
3 cans dark red kidney beans (14oz cans)
1/8 cup chili powder - at a minimum, I often put in MUCH more
2 bay leaves
1 tsp cumin
1/2 tsp dried oregano
1 can diced or crushed tomatoes (14 oz cans)
as much crushed red pepper as you can handle
2-3 bell peppers, chopped - my addition, red, green or yellow
1/2 pound sliced white mushrooms - my addition
1. Combine tomatoes, kidney beans, chili powder and crushed red pepper in pot. Stir well, cover and let sit as long as feasible; I usually go for overnight. This step isn't strictly necessary, but I find it makes it a lot hotter.
2. Saute the ground beef, onions and garlic until meat is cooked through. If using the peppers and mushrooms, saute them briefly, but not as long as the onions.
3. Add beef/onions/garlic/peppers/mushrooms to the tomatoes/beans/chili powder/crushed red pepper. Add bay leaves, cumin, oregano.
4. Heat until hot. I usually bring it to a boil and then turn off the stove.
5. If desired serve over rice or with sour cream or cheese. I usually don't add those myself.
This recipe is very forgiving. Don't want to let stuff sit overnight? No problem, mix up all the ingredients in step 3 instead. Which would be step 2 then because you aren't doing step 1, or something like that.
When I'm making a pot for myself I usually use the following guidelines for chili powder: add chili powder until it looks like you have enough; then add at least that much again :-)
My sister doesn't care for this because of the kidney beans. If I add in green peppers as I usually do, then my mom doesn't like it. If I put in as much heat as I like, then pretty much nobody likes it besides me.
I have a lot of chili recipes. This one is the one my mother made throughout my childhood. I've updated it somewhat to fit my personal tastes.
Mom's Chili
1/2 lb ground beef
1 clove garlic mashed
2 medium onions diced
3 cans dark red kidney beans (14oz cans)
1/8 cup chili powder - at a minimum, I often put in MUCH more
2 bay leaves
1 tsp cumin
1/2 tsp dried oregano
1 can diced or crushed tomatoes (14 oz cans)
as much crushed red pepper as you can handle
2-3 bell peppers, chopped - my addition, red, green or yellow
1/2 pound sliced white mushrooms - my addition
1. Combine tomatoes, kidney beans, chili powder and crushed red pepper in pot. Stir well, cover and let sit as long as feasible; I usually go for overnight. This step isn't strictly necessary, but I find it makes it a lot hotter.
2. Saute the ground beef, onions and garlic until meat is cooked through. If using the peppers and mushrooms, saute them briefly, but not as long as the onions.
3. Add beef/onions/garlic/peppers/mushrooms to the tomatoes/beans/chili powder/crushed red pepper. Add bay leaves, cumin, oregano.
4. Heat until hot. I usually bring it to a boil and then turn off the stove.
5. If desired serve over rice or with sour cream or cheese. I usually don't add those myself.
This recipe is very forgiving. Don't want to let stuff sit overnight? No problem, mix up all the ingredients in step 3 instead. Which would be step 2 then because you aren't doing step 1, or something like that.
When I'm making a pot for myself I usually use the following guidelines for chili powder: add chili powder until it looks like you have enough; then add at least that much again :-)
My sister doesn't care for this because of the kidney beans. If I add in green peppers as I usually do, then my mom doesn't like it. If I put in as much heat as I like, then pretty much nobody likes it besides me.