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Mom's Super Bowl Chili Recipe

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This recipe for Mom's Super Bowl Chili, by , is from Hunt to Harbor: A Charm City 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!

Joanna Freeman


1 1/2 - 2 pounds ground beef (at least 2 pounds if this is for a Super Bowl party)
4-6 strips of bacon
1 tablespoon vegetable oil
1 onion
2 cloves garlic, chopped
1 bottle beer
1 large can diced tomatoes (do not drain!)
(1 can pureed tomatoes if making for a Super Bowl party)
2 to 4 cans of tomato soup (the number of cans depends on size of pot and number of people you are
Chili powder

Brown ground beef. Drain and set aside. Dice the strips of bacon and brown over medium heat in a large pot with one to two tablespoons of vegetable oil. Dice onions and brown in bacon fat. When the onion starts to become translucent, add the chopped cloves of garlic. Do not burn the garlic.

Add one bottle of beer to onion mixture and scrape up any bits on the bottom of the pan. Then add the can of diced tomatoes. Then stir in the soup and add one can of water. Stir again and add ground beef. At this stage, if the chili seems too thick, add more water in half a can increments; the chili can become too watery very quickly, so be careful adding water.

Start adding seasonings by mixing in a handful (a mother-sized handful) of chili powder and a tablespoon or so of cumin. Stir in and simmer for an hour, occasionally stirring. After an hour, taste and adjust seasonings to your taste. If the chili tastes a little bitter add a little sugar. Simmer for at least another hour, occasionally stirring. Serve with corn bread and if desired, grated cheddar cheese and sour cream.




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