Prep 20 mins
Cook 3 hrs
This is a recipe passed down to me from my husband's Aunt better known as Mama Mull. It is an easy recipe to put together with lots of flavor.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoons chili powder
- 2 (8 ounce) cans tomato sauce
- 1 (8 ounce) can water
- 1 (16 ounce) can stewed tomatoes
- 1 envelope Lipton Onion Soup Mix
- 1⁄4 cup red wine or 1⁄4 cup beer
- 1 can red kidney beans
- salt and pepper
- Tabasco sauce
- In a large pot, brown the ground beef; pour off excess fat.
- Add onions and garlic; cook for several minutes over medium heat.
- Add chili powder and onion soup mix; stir thoroughly.
- Add water; cook and stir until the soup mix dissolves.
- Add tomato sauce and wine/beer; bring to boiling point and reduce heat to a simmer.
- Cook 1 hour.
- Continue cooking over low heat for another 1 to 2 hours; stirring occasionally, adding water if necessary.
- About 20 minutes prior to serving, check for seasonings- salt, pepper, and Tabasco.
- Add beans; simmer until beans are heated through.
I'm always in search of a good chili recipe. This one fits the bill. My husband loved it and my almost two year old had two servings. I did not add any hot sauce, I let each person do that at the table, but it was very yummy. I will make this again. Thanks Caryn!
Delicious! I used a whole can of beer and substituted the kidney beans with spicy chili beans just for personal preference. I also added quite a bit of water as we like our chili a bit watery. I also added cayenne pepper for some more kick. Served with elbow macaroni, shredded cheddar, sour cream and some raw chopped onions on top. I let the whole pot cook about 4 hours just b/c it was making the house smell so good! Lots of thanks to "Mama Mull"!
Very good - and easy to prepare. Made the house smell heavenly! I used ground turkey and jarred minced garlic (didn't have fresh garlic). I also added a whole can of beer and decreased the amount of water a bit. I had to cook the liquid away, so I increased the flame til it was bubbling and stirred it every couple of minutes for the last half hour. It was aromatic, inviting and delicious. We topped it with shredded cheese and served with cornbread muffins. We recommend this recipe for a great-smelling yummy hot dinner!