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 jalapeño
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
It's ready to eat.
It's better the next day.
Serve with toppings of your choice.
Refrigerate leftovers and can be frozen.
Post a Comment