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!
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! 🙂