| Mom's Chili 1 lb. ground beef 1 onion, diced 1 green pepper, diced 1 tsp. salt 1/4 tsp. pepper 2 cloves garlic, minced 1 - 6 oz. can tomato paste 1 or 2 T. chili powder (1 T. is mild, 2 is medium, 3 would be hot) 1 t. ground cumin 1/2 t. ground coriander (optional) 1 T. cocoa powder (optional) 1 - 8 oz. can tomato sauce 2 c. water 1 28 oz. can diced tomatoes 1 15 oz. can red kidney beans |
| Brown the ground beef, add the onions, green pepper, garlic, salt and pepper. Cook until the vegetables are softened. Make a well in the center and add the tomato paste. Don't stir yet. Let the tomato paste cook for a couple minutes. Sprinkle the chili powder and cumin over all while the tomato paste is working. Add the cocoa powder, tomato sauce and 2 cups of water. Mix everything and bring to a boil. Reduce heat, cover and simmer about 1 hour. Add diced tomatoes and simmer for 30 minutes uncovered. Add kidney beans, heat through. To stretch it, you can add some diced potatoes (my mom's addition) when you add the diced tomatoes, cook until the potatoes are tender. Or add some cooked macaroni (makes it chili con carne) at the end or the next day to the leftovers, or some frozen corn (chili con corny). |
Note: You can substitute beer, beef broth or chicken broth for half or all of the water. Serve with corn bread and honey butter of course. Have some shredded cheddar cheese, raw diced onions and sour cream for everyone to make their chili "their way". Use leftovers for chili dogs! Top with grated cheese and diced onion. |
