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Homemade Chili (Ground Beef or Turkey) Updated from 1991 Version Recipe

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This recipe for Homemade Chili (Ground Beef or Turkey) Updated from 1991 Version is from Our EXPANDED Family 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:  
5 tbsp. corn oil
1 c. coarsely chopped onion
3 cloves garlic, minced
½ c. diced green pepper
2 lbs. lean ground beef or ground turkey
4 c. peeled, quartered fresh tomatoes (or 2 large cans, diced)
4 c. freshly cooked kidney beans (or 1 large and 1 small can, low-salt)
1 tsp. salt
2 tbsp. chili powder
1 c. boiling water
Directions:
Directions:
Heat corn oil in Dutch oven or large frying pan. Saute onions, garlic and peppers until onions are translucent. Add beef or turkey and brown breaking up meat into small pieces with wooden spoon, about 4 minutes. Then add everything but water. Cover and simmer for at least 1 hour. Add water and stir. Serve immediately or cool in refrigerator for 3 hours, skim fat layer. Storage and reheating will ripen flavor. For Mexican taste, add 1 tbsp. wine vinegar and 1 tbsp. brown sugar. Add more chili powder for hotter taste. Can use 3 lbs. beef, 2 large cans beans and 3 large cans tomatoes, drained. 9 (½ lb.) servings for 2 lbs. of meat; 14 servings for 3 lbs. of meat.

TEXTURE-IMPROVING VARIATION:
At the "add beef or turkey" step, add only ½ the total meat. After "cover and simmer': While simmering, mold the remaining meat into a ball. After ½ hour, pinch off teaspoon-sized bits from the ball and drop into chili.

MINI-MEATBALL VARIATION:
For mini-meatballs: Scoop out teaspoon or so of meat at a time with the small end of a melon-baller; pack lightly before dropping into the chili.
Personal Notes:
Personal Notes:
Original recipe is from a mid-1990's Consumer Reports magazine (they tested canned chili against this version).

 

 

 

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