Recipe by Rich Mann
Growing up poor after Dad died - a German butcher - mom kept the two of us going on recipes that were tasty but inexpensive. Next to "Breaded Veal", the “Filet Mignon” of my youth, this ground beef chili recipe was a gourmet meal and a welcome treat on a cold day. Mild and sweet, kids love this thick soup, especially with "Ritz" or similar crackers. Remember to rinse the meat in a colander after cooking to reduce saturated fats. They're not needed for flavor. To reproduce the taste I remember, I've included the brand names of the ingredients my Mom used and that I still use today. I hope you all enjoy! The weird name for this recipe is simply a tribute to my Mom and the fact that it's two of almost every ingredient, making it easy to remember.
- 2 lbs ground chuck
- 2 (10 1/2 ounce) cans campbell's tomato soup
- 2 (14 1/2 ounce) cansdel monte stewed tomatoes, original recipe
- 2 (15 1/2 ounce) cansjoan of arc kidney beans
- 2 tablespoons kroger chili powder
- 1⁄2 frozen green pepper, shaved
Directions See How It's Made
- Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
- Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
- Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
- Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals.
- As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own!