Saturday, January 17, 2009

Dad's (Pop's) Chili

One of my favorite meals to make is my Dad's (Pop's) chili. When I was a kid I would love the smell the chili would give off as it simmered on the stove. The first time I made the chili myself was for a Super Bowl party my roommates and I hosted back in college. I only made one large pot of it, but I soon ended up making two more big pots of it as everyone was devouring it up! That's when I knew just how good my Dad's chili was. I now make it every year for the Super Bowl and at least five or six times during the Fall and Winter months. I also make this chili for potluck dinners and lunches.

I've made vegetarian versions of this chili as well as replacing the ground beef with chicken or turkey. But ground beef is my favorite. I usually top off the chili with some green onions and shredded cheese. I also love to eat my chili with a TON of crackers. I seriously go through a whole row of crackers per bowl! Below is the recipe for my Dad's chili.

1 lb. Ground Beef

1 (15.25 oz) can of Kidney Beans

1 (14.5 oz) can of Pinto Beans

1 (14.5 oz) can of Garbanzo Beans

2 (14 oz) cans of diced tomatoes

2 (28 oz) cans of Tomato Sauce

3 Tbsp Chili Powder

1 Tbsp Brown Sugar

1 Tbsp Garlic Powder

1 Tsp Ground Cumin

1 Large White Onion, chopped

1 Large Red Bell Pepper, chopped

1 Large Green Bell Pepper, chopped

1 Large Yellow Bell Pepper, chopped

1 Large Orange Bell Pepper, chopped

1 bunch of Green Onions

Salt and Pepper to taste

1. Brown ground beef in skillet. Add 1 can of tomato sauce, garlic, cumin, chili powder and brown sugar.

2. In a large pot, heat up 1 can of tomato sauce, kidney beans, pinto beans, garbanzo beans, 2 cans of diced tomatoes, chopped onion, and chopped bell peppers. Add the ground beef mixture to the large pot and let simmer for a minimum of two hours. I prefer to let it simmer for at least 4 to 5 hours. This allows the peppers and onion to soften up a bit. You can add more chili powder, garlic powder and cumin to taste, as well as the salt and pepper.

3. After the chili has simmered for at least 2 hours, serve up a bowl with finely chopped green onions on top and freshly shredded cheddar cheese (and don't forget the crackers!)


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