Grandma's "make It Stretch" Chili

"Growing up I only knew of 2 kinds of chili... hot dog chili from Senate Coney Island and my mom's chili, which is the chili her mom made. As much as I cook, my kids don't want me to make them any other kind of chili. I am sure I could make "better" chili, but this is what they like, and is very popular with anyone that has eaten it. I guess it is just one of those comfort foods. You can easily adjust the temperature of this recipe by using mild products instead of "hot" and leaving out the additional chilis."
photo by a user photo by a user
Ready In:
1hr 45mins
10 bowls




  • In a large dutch oven,brown ground beef until well cooked.
  • Drain any extra fat or water from meat.
  • On a medium-low temperature, add tomato sauce, tomato paste, chili beans, seasoning packets, and water to pot.
  • Mix well, and continue to cook on medium low for a minimum of one hour, covered, stirring frequently to prevent burning.
  • In the meantime, peel potatoes and cut into "bite size" pieces.
  • Place potatoes in large dutch oven and cover with water, and add salt to taste.
  • Cook on high heat and boil potatoes (about 7 minutes once they come to a boil) just until they will break in half with a fork stuck into them. You don't want to over cook them because they will be mushy when you put them into the chili, and they will cook a bit after you put them in the chili.
  • Drain potatoes well.
  • Add potatoes to chili.
  • Mix well and continue to cook over LOW heat for an additional 30 minutes.
  • Stir frequently to avoid burning on bottom.
  • Serve whenever you are ready with bread and butter or "Snowflake Rolls" as my family does by the dozen!

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>
View Full Profile

Find More Recipes