Chili is a big hit amongst my family and friends. My dad was the chili master. He used to joke that he would take his chili recipe to the grave… well, we thought he was joking, but doggone it, he wasn’t! A few of us will forever shake our fists at the sky when remembering Bob’s chili.
There’s no way I could replicate my dad’s chili, but I decided to try to find a recipe that at least reminds me of his chili and pays a little homage to the chili tradition he left behind. His recipe was a little sweet, a little spicy, and very flavorful. I came across a recipe on AllRecipes.com and modified it a bit. The result: a delicious chili that is pretty darn close to what my dad used to make. Read on for my secrets!
I started out with as many organic ingredients as possible: organic ground beef (I used 1 lb. as that’s all I had in the fridge, but next time I’ll use 2 lb.), organic tomato sauce, organic light red kidney beans, and organic onions and green pepper.
While I was digging through my cabinets for a kettle, I discovered a food chopper – new in the box – from Pampered Chef. I have a lot of Pampered Chef gadgets that I’ve never used, but have always intended to use. Now is their time to shine!
Let me tell you – this food chopper was fantastic! It sure beat chopping the onions and peppers by hand. I just quartered the onions and peppers and pounded away, 12 whacks per quarter. I think I may have gotten out some aggression while I was at it!
This chili was super easy to make. Brown the ground beef while chopping the onion and pepper. Toss everything into a kettle and bring to a boil, then simmer for an hour to an hour and a half (I went with the 1:30).
I was also short a can of beans, so my chili was a bit less thick – but it was still delicious. It had that same hint of sweet and kick that I remember from my dad’s chili, but wasn’t so spicy that it was obnoxious. Most people would probably consider this a fairly mild chili. I like spicy foods, but my Irish and English palate means that spicy to me is still mild to most.
This recipe makes 10 small to medium servings. I was able to get 7 good sized bowls of 2 ladles each out of it. I’ve got a few servings in the freezer for quick meals and a couple in the fridge to eat sooner rather than later (and one in my tummy!)