Difference between revisions of "Hobo Chili"
(Created page with "Source: Originally from Mom (Helen Conger) courtesy of Uncle Steve Yield: 6 servings === Steve's Notes === In 1971 became Karen’s favorite for chili. === Ingredients === * 3 T. butter * 1-1/2 lbs. ground beef * 3 medium onions * 1-1/2 t. salt * 1-1/2 T. Chili Powder * 1-20 oz can tomatoes (alternate: 2 14-oz. cans of Mexican tomatoes) * 1 can tomato paste * 1 can beer * 1/4 t. Tabasco (or habanero for more heat) * 2 20-oz. cans kidney beans (may sub 3-15 oz. cans...") |
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Source: Originally from Mom (Helen Conger) courtesy of Uncle Steve | Source: Originally from Mom (Helen Conger) courtesy of Uncle Steve | ||
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In 1971 became Karen’s favorite for chili. | In 1971 became Karen’s favorite for chili. | ||
=== Tim's Notes === | |||
This turned out pretty good. Fun, single pot, and very simple. I tried to stay true to the recipe, and Tammy said it was good, but somehow not quite what she remembered. Three onions seems like a lot. I used 1-1/2 onions, all that I happened to have. I also only used one pound of ground beef, since that's the size I had. I did use slightly more salt and chili powder. Tammy thought it still needed more. The result was flavorful and had a slight sweetness for such a simple recipe. Also, next time, I'll probably drain at least some of the fat. | |||
=== Ingredients === | === Ingredients === | ||
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* 3 T. butter | * 3 T. butter | ||
* 1-1/2 lbs. ground beef | * 1-1/2 lbs. ground beef | ||
* 3 medium onions | * 3 medium onions, diced | ||
* 1-1/2 t. salt | * 1-1/2 t. salt | ||
* 1-1/2 T. Chili Powder | * 1-1/2 T. Chili Powder | ||
* 1 | * 1 can (20 oz.) tomatoes, alternate: 2 cans (14 oz.) Mexican tomatoes | ||
* 1 can tomato paste | * 1 can (8 oz.) tomato paste | ||
* 1 can beer | * 1 can beer | ||
* 1/4 t. Tabasco (or habanero for more heat) | * 1/4 t. Tabasco (or habanero for more heat) | ||
* 2 20 | * 2 cans (20 oz.) kidney beans, rinsed and drained. *may sub 3 cans (15 oz.) pinto beans | ||
=== Directions === | === Directions === | ||
Latest revision as of 11:37, 6 January 2022
Source: Originally from Mom (Helen Conger) courtesy of Uncle Steve
Yield: 6 servings
Steve's Notes
In 1971 became Karen’s favorite for chili.
Tim's Notes
This turned out pretty good. Fun, single pot, and very simple. I tried to stay true to the recipe, and Tammy said it was good, but somehow not quite what she remembered. Three onions seems like a lot. I used 1-1/2 onions, all that I happened to have. I also only used one pound of ground beef, since that's the size I had. I did use slightly more salt and chili powder. Tammy thought it still needed more. The result was flavorful and had a slight sweetness for such a simple recipe. Also, next time, I'll probably drain at least some of the fat.
Ingredients
- 3 T. butter
- 1-1/2 lbs. ground beef
- 3 medium onions, diced
- 1-1/2 t. salt
- 1-1/2 T. Chili Powder
- 1 can (20 oz.) tomatoes, alternate: 2 cans (14 oz.) Mexican tomatoes
- 1 can (8 oz.) tomato paste
- 1 can beer
- 1/4 t. Tabasco (or habanero for more heat)
- 2 cans (20 oz.) kidney beans, rinsed and drained. *may sub 3 cans (15 oz.) pinto beans
Directions
- In Large pot, brown onions in butter; add beef and brown.
- After browned, add all ingredients EXCEPT beans.
- SIMMER 45 minutes
- Add beans. Simmer for 15 minutes longer.
- Serve it up. BEST WITH CORNBREAD.