craftygal fridge - Homemade Chili

The Simpson’s Chili Cookoff:

Chili Misterioso

The bizarre thing about chili is that the recipes can vary so drastically. Isn’t it true? I mean, if you order it at a restaurant, you really can’t be sure what you’ll get. In a way it’s like goulash; just saying the word can conjure up distinctly different images, depending on the listener’s experience. Some people may envision a soupy concoction, others a chunky side dish; some prefer it to be relatively mild, and others feel beads of sweat gather on their brows just thinking about how spicy theirs will be. The essential ingredients are even up for debate. Most people would agree it contains some type of bean, has a tomato base, and at least a pinch of chili powder, but there are recipes that stray from those rules as well. It’s strange territory — so if you dare venture out, I hope you’re prepared!

This particular chili recipe shouldn’t be too much of a surprise, though. I don’t profess to be a culinary artist, in any way. (To be honest, the extent of my cooking experience has been almost entirely limited to the pasta, the occasional stirfry, and Shake-n-Bake.) As a matter of fact, this recipe is my mom’s and she pretty much had to convince me that I could tackle this. So, whether you’re like me and looking for a basic chili recipe that does the trick without much effort, or you’re just looking for a new twist on what is possibly the most widely varied food substance known to man, say "‘Tis the season" and off we go!

Mom’s Chili

Ingredients:

1 sm. onion (sweet or white)

1 sm. green pepper

1 stalk of celery

1 lb. ground chuck (or Smart Ground for vegetarians)

2 16 oz. cans of stewed tomatoes

1 8 oz. can tomato sauce

3 16 oz. cans kidney beans

1 Tbs. garlic salt

1 Tbs. onion salt

1 Tbs. chili powder

1 Tbs. salt

oil

Cut up an onion, a small green pepper, and one stalk of celery into fine bits. Sauté them in a deep-ish pan (one that holds 4 quarts or more) with a bit of oil on low heat. Add 1 lb. of ground chuck to the same pan and brown it. When it’s brown, drain the grease. Next, add 2 cans of stewed tomatoes, 1 can of tomato sauce, and 3 cans of kidney beans, undrained. Add 1 tablespoon each of garlic salt, chili powder, salt, and onion salt. On low to medium flame, simmer on the stove for about 2 hours. (You may also use a crock-pot or slow-cooker for 3 to 5 hours on low.) For thicker chili, simmer longer without a lid–it will cook down. Leftovers may be kept in the freezer, or simply refrigerated for up to a week.