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Mom's Chili
Recipe By : Ed Gould
Serving Size : 4 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
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1 1/8 pounds ground beef
2 large yellow onions -- chopped
1 1/8 pounds kidney beans
1/2 pound tomato paste
7/8 cup water
4 cloves garlic -- (or more to taste)
1 bay leaf
2 1/8 tablespoons ketchup
1 1/8 tablespoons chili powder -- (or more to taste)
1. Brown the meat and onions, separately if desired.
2. In a large, heavy pot, combine the meat and onions, and the other ingredien
ts except the chili powder.
3. Simmer .I "at least" one hour. Six or more hours is better.
4. Stir in the chili powder.
Author's Notes:This chili won't win any awards in Texas, but it's a nice, mild,
flavorful dish. The recipe can easily be multiplied; I usually make a triple b
atch and freeze the excess. For a spicier chili, use more chili powder, or - ev
en better - mix your own spices.
I usually use more garlic - the cloves can be left whole, and will become soft
and mildly flavored by simmering. The flavor is best if the chili sits for a da
y before being served.
Busted by Christopher E. Eaves
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