Mom's chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 60- 80 oz of Brooks Chili Beans, a mix of hot and mild, undrained
2 cans (15 oz each) of zesty chili style diced or petite diced tomatoes, undrained
2 lbs of ground beef or venison or 1 of each
1 onion chopped
1 large can or plastic jar of original V-8 tomato juice
1-2 tbsp of Worcestershire sauce
2-3 tsp. garlic powder or salt
1 tbsp. chili powder
1 tsp. salt
2 tsp. pepper
3-4 drops of Tobasco or hot sauce (optional)
1-2 tbsp.of white sugar
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Directions: |
Directions:Brown beef with onion just until no longer pink. Drain or blot with paper towel if excessive grease. Meanwhile, add all other ingredients in large stock pot and add beef. (I use about 2/3 of the V-8 to start with and add as needed) Heat on medium to high heat until boil, stirring often to keep bottom from scalding. Reduce heat and simmer on low for at least a couple of hours or put in crockpot on low for several hours. Taste to determine if more seasonings are needed. |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: Chili has always been a comfort meal at the Hardt Home, especially on cold, dreary, winter days! The basis of this recipe comes from Mary Jo Copenhaver; Cope's (one of Josh's best friends) mom! Josh loved Mary Jo's chili! I have tweaked it a bit throughout the 20 some years I have made it. In addition to that, my kids have always loved having homemade cheese bread to accompany it! (the cheese bread recipe can be found under the bread section of this cookbook)
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