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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Maggie Mae's Chili Recipe

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This recipe for Maggie Mae's Chili is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. lean ground beef
1/2 small onion, chopped
3/4 c. ketchup
1 can (15 0z.) Hormel Chili with Beans (HOT)
3 cans water
Vermicelli pasta (a "nickel's" worth)
Salt to taste
Directions:
Directions:
Using about 2 tsp. oil, cook onion until transparent. Next, brown meat in same pot. Pour off oil/fat. Add the can of chili, ketchup, salt, stir together. Add water. Stir again. Cook on medium high until chili begins to boil slowly. Break lengths of vermicelli into 3-4 pieces. Add to boiling mixture. Stir again. Lower heat to simmer slowly. Cook on low heat for about 2 hours or until it thickens.
Personal Notes:
Personal Notes:
The accuracy of this recipe is somewhat questionable as it originated with someone who can no longer correct us...and she would be good at the corrections. There are two things we know for certain: Maggie's chili always had the sweet tomato taste of the ketchup...and it always had pasta in it. Only when we became adults did we question presence of the pasta. Only when we became adults did we realize that a little chili will feed more people if it has some pasta in it.

 

 

 

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