Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1 pound cans ( 4 cups red or kidney beans)
1 large onion, sliced
1 pound ground beef
1 1 pound can ( 2 cups) tomatoes
1 8 ounce can ( 1 cup) seasoned tomato sauce
1 to 1½ tablespoons chili powder
1½ teaspoons salt
1 bay leaf
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Directions: |
Directions:Brown onions and meat together.
Drain mixture on paper towel and return to pan.
Drain beans.
Add beans, tomatoes, tomato sauce chili powder, salt, and bay leaf to meat mixture. Add water to make a soup mixture. Cover and simmer for at least 1½ hours or until chili is consistency you desire. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I have learned that if I gently boil my ground beef in water to cook, a smaller cooked ground beef is produced that is ideal for chili used over hot dogs. I actually like this method of cooking ground beef when using it for sauces. It produces a finer cooked ground beef. I should give credit to my cousin, Ruth Walker, who shared this idea for cooking ground beef. She got the idea from her son, Mark Walker, who was assistant fire chief in Selma, Alabama. This is the method the fire department uses for cooking ground beef for chili. I strain the ground beef in a colander and if needed drain on a paper towel. I believe the grease produced is minimal.
This recipe came from the red checked version of "The Better Homes and Garden" cookbook I purchased in 1966 when I was a student at Auburn University. It was my go to recipe book when I lived in the Home Management House.
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