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This chili come from my Mimi. I’m pretty sure she made it up. Mimi was a glamorous lady who loved hosting parties. I learned all of my table manners from her. She taught me how to set a table.
She was so organized (which I love being organized…I’m a little anal about it). I remember her make up drawers were like heaven. Everything had a spot in clean acrylic organizers. My mom got this chili recipe from her, and it s a family favorite.
That spoon actually came from her silver collection! I use to love her silverware. Mimi valued beautiful things, and she had impeccable taste.
To get started on the chili, chop up some onions and garlic.
Add some ground beef to a big pot to brown, and toss in the onions and garlic.
Drain out all of that fat!
Add all of the seasonings, and let “blossom” over the heat. The heat brings out more of the spices flavor. Think about how toasted pecans have a better flavor than just raw pecans…it the same effect.
Once the spices have blossomed add 1 beer. I used Budweiser, but you can add whatever you want (my friend has done a pumpkin beer before and said it was delicious!)
Add 2 cans of chili beans 2 cans of diced tomatoes. We tried fire roasted tomatoes in this recipe, and it was wonderful. Just don’t get any seasoned canned tomatoes. Then let simmer for at least a 30 minutes.
It does get better the longer you cook it. Then the leftovers are even better because all the flavors meld together.
I HAVE to have sour cream and chips with my chili. I have done cornbread too, but I like that crunch from tortilla chips (also I have a chip addiction). It’s so pretty! Mimi would be proud 🙂
This recipe came from my Grandma, and it is perfection (just like her).
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 minutes
- Yield: 20
- Category: Dinner
- 2 1/2 onion
- 10 small-medium size cloves of garlic
- 3 lbs ground beef, chuck
- 1/4 cup chili powder
- 1 teaspoon oregano
- 1 teaspoon pepper
- 1 teaspoons salt
- 1/4 teaspoon cayenne pepper, optional
- 1 12oz beer
- 4 (14 1/2 oz) cans diced tomatoes
- 4 cans chili beans
- Start by heating up a large pot on the stove at medium high heat.
- Add the ground beef to the pot first, and break apart to brown evenly. Add the onions and garlic and cook down for about 2-3 minutes. Drain out the excess fat from the pan. (I use a spoon).
- Once the fat is drained add the chili powder, oregano, pepper, salt, and cayenne pepper. Stir around until the spices cover the meat which takes 2-3 minutes.
- Pour in 1 beer and scrape all of the brown bits off the bottom of the pot. Cook down for about 5 minutes.
- Dump the 4 cans of tomatoes and 4 can of chili beans into the pot, and bring the while mixture to a boil.
- Then turn the heat to low, and cover with a lid for at least 30 minutes. It is better if you can cook it for 1 hour to 2 hours.
- Add salt and pepper to taste. Throw on your favorite garnish!