Dad’s Chili con Carne

This is my Dad, Steve ReVeal’s, recipe. I’m sure that he got the original recipe from a friend, but I don’t know who it was.  My father is a very good cook – his specialties are chili, pizza & Chinese food.

Makes about 3 quarts

2 lb ground beef
3 Tbsp chili powder (not ground chile)
2 tsp salt
1 tsp sugar
1 large onion, chopped
1 bell pepper, chopped *
2 – 15 oz cans tomato sauce
1 bay leaf
2 – 15 oz cans kidney beans or pinto beans, undrained *

1. Brown ground beef. Drain off fat.
2. Sprinkle chili powder, salt & sugar over beef. Mix well.
3. Add onion, bell pepper. Cook until slightly softened, about 5 minutes.
4. Add tomato sauce, bay leaf & beans. Cover & simmer for 1 hour.
5. Remove bay leaf before serving.

• I do not use the bell pepper.
  
• My dad always used kidney beans, but my husband doesn’t like them so we use pinto beans.

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Judy’s Northern Chili

recipe courtesy of Judy Trimarchi

2 lb ground beef
2 large onions, coarsely chopped
2 cloves garlic, minced
1-2 Tbsp chili powder
2 – 28oz. cans whole stewed tomatoes, undrained
2 – 16oz. cans light red kidney beans
salt, to taste

1. Put a tea kettle of water on to heat up.
2. Brown ground beef until fairly brown, keeping pieces fairly large.
3. Towards end of browning process, throw in onions. When onions are soft, add garlic. Cook for 1-2 minutes.
4. Add chili powder. Reduce heat to low.
5. Open tomatoes and drain juice into pot. If using whole tomatoes, use kitchen shears to cut into large, bite-sized chunks and drop into pot.
6. Add beans.
7. Add hot water until you have a thick or thin soup, whichever you like.
8. Salt to taste.
9. Bring to low boil.  Simmer for 5-10 minutes.
10. Serve with saltines or cornbread.

• Keeps well in fridge or freezer.
• Substitute canned or fresh diced tomatoes.
• Substitute pinto or white beans.
  

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