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.