Dad’s Locally Famous Chili

By Michael Downing

This is an old family recipe, handed down to me from my father. He used to let the pot simmer on the stove all day and the wonderful scent of the bubbling chili would fill the house and summon us to the table!

Please note that I have adapted this recipe to make a much bigger batch ~220 oz./6.8 quarts. I typically can five or six quarts or freeze a substantial amount. If freezing, be sure to store in containers that can be thawed efficiently for smaller meals.

Ingredients

• Five 24 oz. cans whole, peeled tomatoes
• Five 15 oz. cans kidney beans (light or dark)
• ½ tablespoon cumin
• 1 tablespoon chili powder
• Garlic powder
• Onion powder
• 2 lbs. ground beef
• Two medium onions
• Three tablespoons olive oil
• 3 oz. Frank’s Red Hot
• One teaspoon salt
• ½ teaspoon black pepper

Steps

One:
Heat olive oil in Dutch oven. Add chopped onions, ground beef, and salt and pepper.  Cook until beef is brown and onions are translucent.  Drain fat into jar.  Return to heat.

Two:
Add tomatoes, cumin, chili powder, garlic powder, onion powder.  As the mixture cooks, break up tomatoes with a wooden spoon.  Stir occasionally.

Three:
Cover and simmer for 30 minutes on medium heat. 

Four:
Add kidney beans and Red Hot.  Cover and simmer for 15 minutes, stirring occasionally.

Five:
Sample the chili.  Ladle a portion into a bowl, allow to cool slightly, and taste.  Add additional spices to taste.

Six:
Serve with sliced jalapenos, shredded cheddar, oyster crackers, or crusty bread.  Beer is also a nice accompaniment.

Toppers: Shredded cheddar cheese, fresh sliced jalapenos, sour cream, Tabasco or Frank’s hot sauce.  Makes about eighteen 12 oz. servings.