My dad made the best chili, and it was simple, too. I jazz it up a little but you can leave out the stronger spices to make it kid-friendly. We loved it! He taught me how to make it when I was 10.
He used a pressure cooker, but I never have, and don’t know the directions.
This is also great for a potluck contribution.
I know chili is a personal thing, and this is more a thinner, midwest style, but I quite like it. I hope you do, too!
Servings: 8Prep Time: 1/2 hr Cook Time: 1 to 3 hrs
2 large cans whole tomatoes (24 oz)
2 cans red kidney beans (14 oz) OR black beans (I prefer kidney)
1 lb lean ground beef OR turkey
1 large onion, chopped
6 stalks celery, sliced
3 cloves garlic, crushed and chopped
3 tbsp chili powder
1 tsp dry basil
1/2 tsp dry oregano
1 bay leaf
1/2 tsp pepper
salt to taste ( the beans and tomatoes have salt already)
1 tbsp cooking oil (I use olive oil)
1 roasted red pepper, chopped
1/2 lb white button mushrooms, stemmed, cut in half
1 diced jalapeno or chipotle pepper
1 tsp your favorite hot sauce
In a large heavy-bottomed pot:
Turn heat to med-high under the pot. Add 1 tbsp olive oil and the chopped onion. Stir till the onion is translucent, about 3 minutes. Add the lean ground beef or ground turkey, continue stirring till browned. Do not drain. Add the garlic and celery, stir, let cook together for another 2 minutes. Add the tomatoes and kidney beans (do not drain either). Stir well, add the rest of the spices, don’t add salt yet. You can add your optional ingredients here. This will be slightly soupy, but will thicken as it cooks. Bring up to a boil, then cover and turn heat down to low, let simmer for at least an hour – I often cook it for two to three hours, stirring occasionally. Before serving: check for spice and salt, add more salt if needed, and more chili powder if desired.
Serve with your favorite cornbread and a nice side salad.
MmmmM. This tastes even better the next day!
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