My mom made the best chili. It’s a very mild chili, and different than most other chilis that I have tasted made by other people. I am currently making a big batch of it. When I say big, I mean I multiplied this recipe times six. I have a big stock pot! It’s about as easy to make a big batch, as a little batch. And this chili freezes great. We will divide it down into smaller amounts, freeze them, and pull them out occasionally when we want chili. The fat in this pretty much all comes from the ground beef. And if you use lean ground beef, you can reduce the fat. Then by pouring off the grease and fat, you can reduce it even more.

Ingredients:
1 lb. lean ground beef
1/2 cup diced onion
1/2 cup diced green pepper
1 can (15.5oz) red kidney beans
2 cans condensed tomato soup
1 can stewed tomatoes
1 tsp. salt
1/4 tsp. chili powder
1/2 cup white wine
2 Tbsp. brown sugar

Directions:
Add ground beef, onion, green pepper into large pot, and cook until brown, stirring frequently. Place lid on top, and carefully pour off grease. Add remaining ingredients. Stir and cover.
Simmer for 20-25 minutes stirring occasionally.

Yield: 4 servings
Note: This recipe can easily be doubled, tripled, quadrupled, etc. It freezes well!

Posted by Rob in Recipes on February 17th, 2007 |