Prep 20 mins
Cook 2 hrs
I specialize in preparing Appalachian dishes, which, simply put, utilize common ingredients and produces a lot of flavor and feeds many people on a small budget. This chili tastes great, is easy to prepare and can also be served over spaghetti if desired. This is what you would call "Grandma's chili."
- 1 1⁄2 lbs ground chuck
- 8 ounces commercial salsa
- 1 (12 ounce) bottle chili sauce
- 2 (15 ounce) cans diced tomatoes with juice
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can beef broth
- 1 (15 ounce) can chicken broth
- 3 large carrots, cut into nickles
- 2 large white onions, chopped
- 1 green bell pepper, chopped
- 1⁄2 chipotle pepper (canned in sauce - do not rinse sauce off the pepper)
- 2 tablespoons frank red hot sauce
- 1 teaspoon garlic salt
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon sorghum molasses
- 2 (15 ounce) cans dark red kidney beans, drained and rinsed
- 1 (15 ounce) can chili beans, in sauce
- 1 lb dried spaghetti (optional)
- In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
- Bring to a boil over medium heat.
- Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
- Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
- Allow the chili to slowly boil for 90 minutes, stirring occasionally.
- Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
- If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
- Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.
Outstanding, sir. 2 thumbs up. I served over spaghetti noodles, cincinnatti style.