The fourth Thursday of February is National Chili Day! This year, that falls on February 21st. Time for one last pot of chili before the weather turns warmer!
Here’s my recipe that came from my mom. It can be doubled or halved to suit your needs.
Mom’s Traditional Chili Recipe
- 1 1/2 to 2 lbs ground beef
- 1 or 2 packets of chili seasoning mix (hot or regular – matter of preference)
- 3 cans chili beans (not drained)
- 2 cans kidney beans (drained)
- 2 large cans and one regular size (15 oz) can of tomato sauce (about 60oz total tomato sauce)
- 2 cans diced tomatoes
- chopped red onion (optional – either cooked in chili or for topping. I like mine as topping because they stay flavorful and crunchy)
- shredded cheddar cheese (for topping – I prefer sharp for the chili)
Brown ground beef and drain. Combine in a pot with next 5 ingredients. Bring to a boil and then simmer for 2 hours or so.
Top with onion and cheese and serve with crackers or fritos.
Slow Cooker Chunky Chicken Chili – use dark and light kidney beans in this twist on traditional chili
Pumpkin Black Bean Turkey Chili – if you’re feeling like a totally different take on chili!
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