Grandma Rita's Chili
From LelaRaine 8 years ago
- 45 to make
- Serves 6
My Grandma Rita's Chili is a favorite dish my family requests on a regular basis. The roasted Pueblo chilies add a spicy flavor. Grandma's unique twist on this recipe was adding potatoes. There is never any left over because it is just good old home cooking delicious.
Ingredients
- can of pinto beans (16 oz.) (2 cups of beans with liquid) shopping list
- 3 medium potatoes peeled and chopped (optional) shopping list
- 1 can diced tomatoes, blended (14.5 oz.) shopping list
- 1 cup sweet onions diced small shopping list
- 1 lb. ground beef shopping list
- 3 Pueblo green chilies (roasted, peeled, and chopped- more if you like it hotter) Use any green chili if you don't have Pueblo chilies. shopping list
- 2 cups of chicken stock if needed*** shopping list
- 2 Tbsp. of flour if needed*** shopping list
- 1 tsp. garlic powder shopping list
- 1 tsp. onion powder shopping list
- 1-2 garlic clove minced shopping list
- ½ tsp. garlic salt shopping list
- ½ tsp. salt shopping list
- ½ tsp. cumin shopping list
- ¼ tsp. black pepper shopping list
How to make it
- Peel and chop potatoes and roasted green chilies.
- Dice onions.
- On medium to medium high heat, brown hamburger, onions in a large pan.
- Add spices. Drain grease.
- If you like thicker chili, thicken with 2 Tbsp. of flour.
- Add potatoes, blended tomatoes, beans (do not drain,) and chilies to the pan.
- Add 2 cups of chicken stock
- Bring to a boil.
- Simmer 20-30 minutes or until potatoes are fork tender
- Thicken with flour. (1-2 T. of flour mixed with 2 T. water. Then whisk into chili.)
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