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Dads Chili Recipe

Ingredients

How to make it

  • 1. In a 6-qt soup pot over medium heat, crumble ground beef and brown with onions and bell pepper, until meat is no longer pink and veggies are tender.
  • 2. Drain off fat; add tomatoes, beans and seasonings and bring to a boil. If too thick, add some tomato juice until mixture is of desired consistency.
  • 3. Reduce heat and let simmer for about 1 hour, stirring occasionally and adding tomato juice if needed.
  • 4. Adjust seasonings, if desired, and simmer for a few more minutes. Serve with saltines or corn chips, and extra heat on the side.
  • VARIATIONS: If eating red meat is an issue, substitute an equal amount of ground turkey for the ground beef.
  • NOTES: Chilies and thick stews are excellent served in bread “bowls”. I would use a round hollowed out, 8-oz rye or pumpernickel loaf for each person if the soup is the main course; otherwise for appetizers, use a biscuit dough recipe divided in 6 parts, shaped over the sprayed undersides of a jumbo muffin tin and baked for 10-12 minutes at 450F deg.
  • Leftover chili tends to be rather thick. At this stage, I like to serve it over rice. If the chili needs thickening, tomato paste -- a bit at a time -- serves the purpose quite well.
  • I have been known at times to garnish my bowl of chili with a well done, salted and peppered, fried egg.

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