February 13, 2018
Comfort Food, Main Dish, Chili,
Soups/Stews, Beans, Beef, Ground Beef, Budget-Friendly, One-Bowl Does it!, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Winter, High Fiber, No Eggs, Non-Dairy, Kidney Beans, Spicy, Kosher Meat more
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"This chili recipe was passed down to me, originating from my grandmother. Tried and true, it is always a hit when I make it up for anyone new and is in constant soup rotation during the winter months in our household. Use any prepared chili seasoning packet you wish, but my grandma and my mom always used/use Lawry's brand. I use either Lawry's or Simply Organic. I also sometimes use beef or bone broth instead of the called for water. Currently, I make this without the tomatoes based on the preference of a household member, but it is still delicious and hardy without them."
In a large pot that holds at least 2 quarts, brown ground beef and chopped onions. Season with salt and pepper as the beef and onion cook. Drain grease, if needed.
Add chili seasoning and chili powder and mix well. For a little extra kick, a few dashes of cayenne pepper goes in nicely at this step.
Add tomato sauce, stewed tomatoes, and beans. Go ahead and let some or all of the tomato and bean juice go into the pot for added flavor.
Add about 1/2 cup of water or broth; less or more depending on your thickness preference and depending on how much juice you added from the cans above.
Stir in flour and sugar until well combined.
Simmer on stovetop for about 30 minutes.
Serve with cheese, crackers, sour cream, and/or chips.
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