Monday, October 29, 2012

Homemade Chili

I've been asked to share my recipe for how I make my homemade Chili. Let me start by saying that this is my Mama's recipe that she shared with me in my early twenties. It was kept SECRET for the longest time and I FINALLY got it out of her. Anyone who ate her Chili was amazed at how good it was and pleasantly surprised with the chopped potatoes. Yes, I said POTATOES. To me, this was normal until I ate Chili elsewhere. I thought that Chili has potatoes in it. Through my College Years and Young Adult Life, I was always asked to make a pot of Chili for the Football Game or other gathering. It recently won first place in our Church Chili Cook-Off Contest and over the years people have been singing it's praises.  Today I will share with you the details on how to make it. I don't have any pics, so this will be writing only. I will also say that about 6 or 7 years ago, I Tastefully Simplized this recipe by switching the spices used and tweaked things from the base of my Mama's recipe.

3 Lbs of Ground Beef or Chuck
1 TBSP  (1/2 cap) Tastefully Simple Seasoned Salt
2 TBSP (1 cap) Tastefully Simple Onion Onion
28oz can of Tomato Sauce
can of Cream of Mushroom Soup (organic comes in a box)
2 cans of Bush's Mild Chili beans
4 TBSP (2 capfuls) of Chili Powder ( I Like McCormicks)
4-6 red potatoes, cubed (depending size)

Brown the meat with the Seasoned Salt and Onion Onion or you can use pre-made bags if you have them (see Quick Meals with Ground Beef post), then drain the grease. Add Tomato Sauce, Soup, Chili Beans including the liquid, and Chili Powder. Mix well. Stir in the potatoes. Bring to a Slow Boil then back down to simmer. Let it cook for 2 hours, stirring every 20-30 minutes. You can serve immediately or put in the fridge over night then warm again the next day. Chili, for that matter any sauce based meals, are much better the day after you cook them.