Saturday, October 24, 2015


The thyme is right for Chili. It provides a hearty meal when
paired with bread or crackers and topped with grated cheese.
Here is my recipe, adapted from my Mom's and served to my
family for a whole lot of years.  Not a lot of heat, just a teeny-
tiny hint. After all you can add hot sauce or some jalapeƱo 
peppers to kick it up a notch.  It's true, it's better the next day.


2 1/2 pounds cooked ground beef or chuck, drain off grease
1 large onion diced, yellow or white 
1/2 green pepper diced
4 cans (15 1/2 oz.) mild chili beans
1 can (14 1/2 oz.) diced tomatoes with green chilies
1 can (14 1/2 oz.) diced tomatoes with sweet onions
1 can (7 or 8 oz.) tomato sauce
1 package chili seasoning
2 cups water
2 beef bouillon cubes (optional) I smash them first
1 tsp. chili powder ( use more for heat)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. paprika


In a large soup pot or dutch oven, combine all.
Bring to a low boil slowly, stirring frequently.
Once you see it start to boil, I turn it back to
medium heat, then down to simmer. 
Continue to stir, and let it simmer for about
2 hours. 
It's ready to eat. 
It's better the next day. 
Serve with toppings of your choice.
Refrigerate leftovers and can be frozen.

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