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Easy Family Chili

by Linda

This is the chili recipe I've been using for years. It's not too fancy and not too spicy, and definitely easy. After you've made it a few times, you'll probably no longer need to refer to the recipe. Fancy it up with extra ingredients like chopped chili peppers, green or red peppers, garlic, mushrooms, etc. for your own special version.

  1. Over medium heat, brown your meat along with the onions and a little bit of water in a large heavy bottomed pot or dutch oven. Don't break up the meat too much.
  2. When most of the pinkness is gone from the meat, dump in the canned tomatoes, tomato soup, some salt and pepper and a Tablespoon or so of chili powder and give it a stir.
  3. Drain all the beans and add the liquid to the pot (there may not be very much). The beans themselves will be added later.
  4. Stir to mix everything together. Stay right there, stirring constantly until the mixture comes to a boil. Immediately turn down heat to medium low, stirring until the mixture is just simmering.
  5. Now, decide how soon you want to eat! If you're in a hurry, leave the lid off the pot, keep the mixture barely simmering, and stir every 15-20 minutes until it thickens up. This usually takes 45-60 minutes. If there's no rush, it tastes a bit better if you put on the lid, coming by to stir it every 15-20 minutes, again leaving it barely simmering. This method takes 1.5 hours or more.
  6. When it's almost as thick as you want it, do a taste test and add additional chili powder if needed. Then, add the beans. You'll need to stir every 5-10 minutes after the beans are added so they don't stick to the bottom. In about 20-30 minutes, supper's ready!

Notes

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