This chili converted me. From a chili disliker to a chili lover. I still remember the moment: eating a bowl of this chili that my Grandpa had made, sitting at the table in their kitchen, thinking to myself that chili is so ho-hum, and then… being transported to a totally different level of chili appreciation after just a few bites. While I used to trudge through finishing a bowl of chili, I remember finishing off that first bowl of Grandpa’s chili with relish, thinking to myself, ‘wow – that was really good’. And so, I must share his recipe with you. Unlike my Blonde Chicken Chili that I wrote about last week, this is a completely traditional chili recipe. There is nothing exotic or unique about it. It’s hearty and warm, with beef and beans and tomatoes. In fact, it’s pretty much exactly what you think chili should be. I haven’t altered this recipe at all, and wrote it exactly as my Grandpa did. I can’t find some of the specific brands that he recommends, but still get good results with close substitutes. I also tend to be fairly relaxed about the spices, and adjust them as I see fit, to taste. I usually make a half batch, which is still enough to freeze half and have dinner for at least 2 nights. Make the whole recipe if you need to feed a crowd.
Oh, and this is so easy! Chop an onion and a green pepper, brown some ground beef, then just dump and heat. That’s it. You will have meals for days with only 30 minutes of effort. Win!
- 4 pounds lean ground beef (or ground turkey)
- 1¼ medium onion, chopped
- 2 pkgs French's chili mix
- 3 cans Brooks hot chili beans
- 2½ qts canned tomatoes (diced)
- ⅛ tsp chili powder
- 5 dashes garlic powder
- ¾ tsp dried sage
- 3 dashes Lowry's seasoning
- 1 green pepper, chopped
- In a very large stock pot, brown the ground beef and onion. Drain grease.
- Add all the remaining ingredients. Heat over medium high heat to boiling. Then turn heat down to low, cover and simmer for 1 hour.