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This is my grandmother's recipe for chili. It's not hot, but very tasty. I've even served it to people who said they didn't like chili, but they all liked this dish.
Season the beef with salt and pepper, and brown over medium-high heat in a 5-6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45-60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.
To reduce the fat, drain the meat after browning. This is an easy recipe to add to or change. I continually add new things, i.e. a small can of diced green chilis, or change the type of beans, or even sometimes add a teaspoon of ground cumin (again from The Spice House, because I love the rich deep flavor it adds). I often saw grandma throw in a half stalk of diced celery. It wasn't part of her original recipe, but I do it as well. You can turn up the heat by changing the chili powder to hotter chili powder, or add more crushed red pepper, or even cayenne pepper.
This recipe was provided by Jason Geary from Sycamore.