Tuesday, January 21, 2014

Mom's Beef Chili

It seems like every recipe I post from my mom becomes incredibly popular on Gas Stove Girl. I have a feeling this one here will be no different.

Previously from my mother's kitchen that you have loved: Lentil Soup, Baked Macaroni and Cheese.

Currently from my mother's kitchen you will soon love: Beef Chili.

My Mom's Chili is the number one chili in my heart. There is something about it that is better than some other chilis I have consumed. Our family does not really enjoy very spicy foods nor do most of us like beans (I actually like beans, but I digress).

This chili starts out as all good chilis should: with lots of ground beef, a diced onion, and a red bell pepper. A bunch of spices get added to the mix--essential spices--such as chili powder, cumin, oregano, basil, a pinch of sugar, and some salt. Just add diced tomatoes, tomato sauce, tomato paste and some Frank's Red Hot and BAM! Chili is served.

At my house, we've always enjoyed chili over rice, topped with lots of shredded cheddar cheese. This time around, I sliced up crispy Italian bread for dunking (and still topped it with plenty of cheddar!) Enjoy this chili in whatever way your heart desires! Perhaps some chili cheese fries just in time for the Super Bowl? JUST SAYIN'

Here's what you need for Mom's Beef Chili (Print Recipe!)

3 pounds ground beef
1 large onion, diced
1 large red pepper, diced
2 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cumin
1/2 teaspoon dried basil
2 teaspoons sugar
1 to 2 teaspoons salt
1 (1 lb) can diced tomatoes (juices and all)
2 (8 oz) cans tomato sauce (may not use all of it)
1 (6 oz) can tomato paste
1 (1 lb) can red kidney beans (optional)
2 tablespoons Frank's Red Hot (or more if you like it really spicy)

Here's what you do

In a large dutch oven, saute onions, peppers, and garlic in a bit of vegetable oil. Add the meat and saute of medium heat until browned and crumbled. Drain off the fat and return to the stove top.

Add one and half cans of tomato sauce and all remaining ingredients, except for the beans if using. Simmer uncovered 2 hours, stirring occasionally. For a thinner, soupier chili, add the remaining tomato sauce; otherwise, save the rest of the can for another use.

Stir in the beans and warm through. Serve with crusty bread or over rice, topped with freshly grated cheddar cheese.

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