Best Chili Ever - Catalina Mama, Two Beggin' Beef Pie Soup

Submitted 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."

 

• Ready In: 1hr 30mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 2 lbs ground chuck
• 2 (10 1/2 ounce) cans campbell's tomato soup
• 2 (14 1/2 ounce) cans del monte stewed tomatoes, original recipe
• 2 (15 1/2 ounce) cans joan of arc kidney beans
• 2 tablespoons kroger chili powder
• 1⁄2 frozen green pepper, shaved

directions

1. 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.
2. Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
3. 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.
4. Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals.
5. 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!