Growing up there was one chili recipe around our house. It was my momma’s recipe and I remember when she first started letting me into the kitchen this one of the recipes I could usually help her with from start to finish. I can remember standing on a stool stirring the ground beef and onions until the beef was browned and then she would take it away to drain. Every time I eat this chili it reminds of the fall and winter evenings in Illinois where it was dark early and our house always felt cozy and warm.
Most other chili recipes just don’t make the cut with me. They are too greasy, don’t have enough beans or lack the flavor combination of my mom’s recipe. I make my chili just the way my mom does and the only difference is that she used canned tomatoes from our garden whereas I use canned. This recipe is great for a busy fall night because it comes together quick, leaves you with one dirty pot and is sure to warm you up!
- 1 pound of ground beef
- 1 medium onion – chopped
- 3 cans of chili beans
- 1 can of rotel
- 1 16oz. can of diced tomatoes
- 1 4 oz. can of tomato paste
- 1 8 oz. can of tomato sauce
- 3 tablespoons of chili powder
- salt and pepper to taste
- dash of garlic powder
In a large saucepan cook ground beef and onion until the ground beef is browned. Drain. Add all of the other ingredients and bring to a boil. Once it starts to boil reduce the heat and simmer for 30 minutes. At this point your chili is ready to eat, be frozen or you can transfer it to a crock pot to stay warm until dinner time rolls around!
Garnish with your choice of toppings – we like sour cream, shredded cheddar, oyster crackers, and green onions.