Hobo Chili

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

1. In Large pot, brown onions in butter; add beef and brown.
2. After browned, add all ingredients EXCEPT beans.
3. SIMMER 45 minutes
4. Add beans. Simmer for 15 minutes longer.
5. Serve it up. BEST WITH CORNBREAD.