Ingredients: |
Ingredients: 2 lbs. extra-lean ground beef
1 large yellow onion – large chop
4 cloves garlic – large chop
3 tablespoons extra-virgin olive oil
1 15 oz. can chili beans, undrained
1 15 oz. can light red kidney beans, undrained
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes with juice
1 can water
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano leaves
2 teaspoons salt divided
½ teaspoon black pepper
¼ cup ketchup
1 teaspoon apple cider vinegar
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Directions: |
Directions:Brown ground beef with 1 teaspoon salt in large pot, breaking up the meat and stirring until no pink is visible. Pour browned ground beef into large colander and run hottest water from faucet over meat until all fat is washed away. Wipe pot with paper towel, add olive oil. Pulse onion and garlic in food processor 6 times; add to olive oil and cook over medium heat until soft and edges begin to brown, stirring occasionally. Pulse batches of drained ground beef in food processor 10-12 times to make a fine texture; add to pot; mix. Stir in chili beans, kidney beans, tomato sauce, *diced tomatoes and water. Combine chili powder, cumin, oregano, remaining 1teaspoon salt and pepper; stir into mixture. Pour into slow cooker and cook on low 6-8 hours.
Before serving, stir in ketchup and vinegar.
(Option: May be simmered on stove top for and hour+ if desired, stirring often)
*Dad doesn't like “visible” pieces of tomato in his chili, so I pulse the diced tomatoes in the food processor about 10-12 times before adding them. Still gives the added texture but not visible to him. Shhh! Our secret! |
Personal
Notes: |
Personal
Notes: When I was growing up Mom & Dad and I used to go to a tiny little place on Main Street in Parsons, KS, that served chili and hamburgers. The chili was the absolute best. The meat was really fine and the chili was thick instead of soupy. For years I tried to break up my ground beef as finely as I could (usually used a pastry blender while browning it) so I could get it like that chili "way back then". Now I can do it with the food processor! Love it! But if anyone likes it chunkier, they can just skip that part.
This chili is probably considered "mild" with just enough punch to make it a bit "southwest".
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This recipe for Mom's Chili is from