MOM'S CHILI
This is a nod to my mom. She has been making this chili since I was a little girl. It's a pretty simple, fairly quick & tasty recipe. My favorite variation is to add cooked, cut spaghetti at the end (spaghetti noodles that come already pre-cut to the size of macaroni).
Provided by S I
Categories Other Main Dishes
Time 2h
Number Of Ingredients 13
Steps:
- 1. In a large Dutch oven or stock pot (5 or 6 qt size), add the water to about 1/4 full (you may need a little more than 2 cups). Add the salt, pepper and chili powder. Add the onion, green bell pepper and celery. Start cooking over MEDIUM heat and bring to a boil.
- 2. Once it comes to a boil, add the tomato paste & tomato puree; continue to cook at MEDIUM-LOW heat until it starts to boil again (approx. 45 min - 1 hour). Turn the heat down to LOW. *At this time, taste to make sure you have enough salt & chili powder. Add more if needed.
- 3. In a separate skillet, cook the ground beef; drain. Add the chopped ground beef to the tomato mixture and continue to cook over LOW heat for 1/2 hour.
- 4. Drain & rinse the kidney beans; add to the pot. Add the chili beans; stir, and cook for an additional 15 minutes. If needed, you can add additional water at this time. Also, if adding the cut spaghetti, put it in now; stir. Enjoy!
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