In our house chili night is a good night.  Hubby loves chili.  I love chili.  In his family they ate chili straight from a bowl…unadulterated.  In my family we always served chili over rice.   Now we are older and into healthy eating, it’s over brown rice.  Hubby introduced me to cheese over top chili.  I love it!  We use an old cheddar cheese.

I have no idea where this recipe came from.  It’s origins are lost in the mists of time.  I know it is typed up in the very first cookbook I made for myself over 35 years ago.  I remember serving it to people the first few years we were married.   I remember modifying it as I experienced other people’s chili. So I guess this can be called an original.

So without further ado, here is the recipe. I hope you enjoy it as much as we do!

Jean’s Chili
Serves 6

1 lb. ground beef
2 tbsp. oil
1 onion, chopped
1 can kidney beans
1 28 oz. can tomatoes (or 8 medium fresh tomatoes)
2 c. mushrooms, sliced
1/2 c. celery, sliced
1 tbsp. chili (or more…this makes a mild – medium chili. Hubby says it is mild. I say medium.)
1 tsp. salt
1 tsp. oregano
1 clove garlic, crushed
1 tsp. sugar
1 tsp. Worcestershire Sauce

Brown the beef in the oil.  Add everything else and simmer for 3 hours on the stove, 6 hours in the crock-pot.  If you make it in the crock-pot it will be more watery than if it is cooked on the stove.  We actually prefer the stove-top version in this case.

Serve however you like your chili! 🙂

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