Prep 10 mins
Cook 40 mins
This chili is quick, easy, and not too hot. It is great for a middle-of-the-week family dinner served with sliced sourdough bread and salad. It originally was printed in Bon Appetit (December 1983) as a request for the chili served at Grandma's Saloon & Deli in Duluth, Minnesota.
- 2 tablespoons chili powder
- 1 teaspoon garlic salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped celery
- 2 (28 ounce) cans crushed tomatoes or 2 (28 ounce) cans diced tomatoes in tomato puree
- 1⁄4 cup water
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- 2 cups canned kidney beans, drained
- shredded cheddar cheese
- sour cream
- 1 lb ground beef
- Combine chili powder, salt and pepper in cup; set aside.
- Melt butter in large saucepan over medium heat.
- Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes).
- Add ground beef and about 1/4 of chili powder mixture.
- Cook, breaking up meat with fork, until browned.
- Stir in remaining chili powder mixture, tomatoes, water, sugar, and Worcestershire sauce.
- Cover partially and simmer 15 minutes.
- Add beans and simmer 10 more minutes.
- Ladle chili into broiler proof serving bowls.
- Sprinkle each serving with about 2 tbsp shredded Cheddar cheese.
- Broil until cheese melts.
- Top each with dollop of sour cream (optional).
- Serve immediately.
Somebody is giving Mary a bad name, she's not crazy at all! This chili is certainly different then any other chili I've had before. It's got mushrooms in it, and it's really good. For religious reasons I left out the cheese and the sour cream. I served it with mashed potatoes, which really soaked up the sauciness of the dish. A plain Israeli salad on the side, and it was a great weekday meal.
DH liked this chili a lot even though he didn't expect too (he claims he doesn't like onions with beef (who is this man?)). It is slightly sweet. We liked the (3-y.o. white extra sharp cheddar) cheese broiled on top of the chili, but none of my bowls were "ok" for that, so I crossed my fingers and nothing cracked. I see onion-soup-tureen shopping on my horizon. Quite enjoyable, not spicy. Made for Rookie Recipe Tag.
A different chili that I usually serve, for sure, & wonderfully flavorful in its own right! Followed your recipe on down with but one exception! My other half loves mushrooms, but I only really like them raw, so I did a slight compromise & added the sliced, fresh mushrooms just before topping it all with the cheese, so the 'rooms really didn't cook much in the time it took for the cheese to melt, & I was very happy with it all! Definitely worth making again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]