Here’s my grandma’s chili recipe! It’s not super spicy, but it’s packed with flavor. I’ve even served it to people who swore they didn’t like chili, and they all ended up loving it. Give it a try!
INGREDIENTS:
- 1 and ½ pounds ground beef, chuck preferred
- 1 medium green bell pepper, diced
- 1 small-medium onion, diced
- 2 large cans peeled whole tomatoes, blended
- 2 cans dark red kidney beans, drained
- 1 can condensed tomato soup
- 1 to 2 cloves garlic
- 2 tablespoons regular chili powder
- ¼ teaspoon crushed red pepper to taste, salt and pepper
PREPARATION INSTRUCTIONS:
1. Season the beef with salt and pepper, then brown it in a 5-6 quart Dutch oven or stew pot over medium-high heat.
2. Toss in the onion and green pepper, cooking for about 5 minutes until the veggies start to soften.
3. Add the rest of the ingredients and bring it to a boil. Once boiling, lower the heat and let it simmer for 45 to 60 minutes, stirring every 15 minutes or so.
4. You can serve it right away, but if you refrigerate it for 24 hours, the flavors really deepen and it tastes even better!
5. Top it off with shredded cheddar, crackers, or your favorite chili toppings, and enjoy!
Source: Amomama
