Prep 30 mins
Cook 4 hrs
My husband found this somewhere online when my daughter was born. I was so tired and with 2 children in diapers at home, it was all I could do to keep the kids fed. He started to learn how to cook to help me out. Bless his heart for trying, but to my surprise his chili turned out better than mine. In the garbage went my recipe. When he made it a second time I told him he didn't need to rinse or drain the kidney beans. Well I ruined it, it turned out mushy. That's when he started with, "dad's chili is better than mom's". That's ok I'm the one who usually makes it nowadays. I change it some I mostly use this as a guideline to make chili now. I add about 2 tsp of chili powder, 2 large cloves of garlic and reduce the kidney beans to two cans. Sometime I leave out the corn and add mushrooms and green peppers instead for a more traditional chili. I make mine mild because of the kids, but serve it with a bottle of hot sauce so everyone can adjust their own heat. This recipe freezes well, so I usually make a double batch. I had to post this recipe just as my husband found it that way if my husband wants to make it, it's right here for him. I usually serve this with Cornmeal Muffins
- 1 lb ground beef
- 1 1⁄2 cups onions (finely chopped)
- 1 garlic clove
- 1 (15 ounce) can tomato sauce
- 1 cup salsa
- 1 1⁄2 tablespoons cider vinegar
- 1⁄2 tablespoon brown sugar (packed)
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon ground black pepper
- 3 (15 ounce) cans kidney beans (rinsed and drained)
- 2 cups frozen corn
- Fry onion, garlic and ground beef until onions are tender and beef is browned.
- Drain off fat.
- Put ground beef mixture into large pot, with the rest of the ingredients.
- Simmer for 3 to 4 hours.
- Sometimes I even put it in the slow-cooker for 7 to 8 hour but then I leave out beans and corn until just before serving.