mom's chili
(2 ratings)
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).
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(2 ratings)
cook time
2 Hr
Ingredients For mom's chili
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12 ozchopped onion
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12 ozchopped green bell pepper
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5celery stalks, chopped
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1 Tbspsalt*
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1 Tbspground black pepper
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3 Tbspchili powder*
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1 can(29 oz) tomato puree
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1 can(6 oz) tomato paste
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2 lbground beef
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2 can(15 oz each) dark kidney beans
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1 can(40 oz) hot chili beans
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1/2 boxready cut spaghetti, cooked (optional)
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2 cwater (approximately)
How To Make mom's chili
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1In 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.
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2Once 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.
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3In 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.
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4Drain & 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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