Grandma Peggy's Championship Chili Recipe
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Category: |
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Ingredients: |
Ingredients: 3 T oil
1 c onion, chopped
1 c green pepper, chopped
1 celery rib, chopped (I use 2 large)
1 large clove garlic, minced (I use at least 2)
4 lb. ground beef
1½ tsp chopped jalapeño pepper
½ c chili powder (¼ c for the weak)
1 T cumin
1 tsp garlic salt
1 tsp onion salt
1 tsp liquid red pepper (tabasco)
1½ bay leaves (broken - what the heck, I use 2)
2 tsp salt
¼ tsp ground pepper (I don't measure)
1 can of beer (I used 2 bottles of Sam Adams Lager)
1 can tomatoes (I use a 28 oz can of crushed)
8 oz tomato sauce
8 oz tomato paste
2 T honey
1½ - 4 c water (I use none)
1 can chili beans (I use 2 - 15 oz cans small red beans drained)
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Directions: |
Directions:Note: I have revised Grandma's original recipe that she submitted to the 1982 Hunt Family Cookbook. She got this recipe when Grandpa Junior brought it home while working at Boeing. I have the original ingredients and have put my changes in parentheses. I've reworded the directions, but the outcome is the same.
1. Heat oil in a large skillet. Add the onion, green pepper, celery, and garlic.
2. Stir fry for 8 minutes.
3. Transfer to a heated Dutch oven. Continue cooking on med - low heat.
4. In the skillet used to cook the vegetables, cook the ground beef in two-pound
batches. When each batch is cooked till no pink shows transfer to the Dutch oven
with the vegetables.
5. Add the rest of the ingredients making sure to use enough liquid to cover the
ingredients. Add more liquid as it thickens. (I added two more bottles of beer.)
6. Slowly simmer uncovered for at least 3 hours or until thick. |
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Personal
Notes: |
Personal
Notes: Everyone has their own way of eating chili, but I learned from Grandpa Junior to add a little vinegar to my bowl with grated sharp cheddar cheese. Ron eats his with chopped sweet gherkins. To each their own. My advice: "You do you!"
No Knead Crusty bread is a really good (and easy peasy) bread with this. See the recipe in the Bread and Muffins section.
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