Mom's chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 2 | larges | Yellow onions, chopped |
| 1 | pounds | Kidney beans |
| ½ | pounds | Tomato paste |
| 6 | ounces | Water |
| 3 | Garlic cloves (or more, to taste) | |
| 1 | Bay leaf | |
| Ketchup (1 \"glub\") | ||
| 1 | tablespoon | Chili powder (or more to taste) |
Directions
Brown the meat and onions, separately if desired. In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder. Simmer at least one hour. Six or more hours is better. Stir in the chili powder.
NOTES:
* A mild, hearty chili -- This chili won't win any awards in Texas, but it's a nice, mild, flavorful dish. The recipe can easily be multiplied; I usually make a triple batch and freeze the excess. For a spicier chili, use more chili powder, or, even better, mix your own spices. Yield: Serves 4-5.
* I usually use more garlic; the cloves can be left whole and will become soft and mildly flavored by simmering.
* The flavor is best if the chili sits for a day before being served.
: Difficulty: easy.
: Time: 15 minutes preparation, 1 to 6 hours cooking.
: Precision: approximate measurement OK.
:
: Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
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