Since cooler weather is right around the corner (even though it doesn’t feel like it in most places!), I thought I’d share my mom’s chili recipe. I asked her where it came from and she said, “I made it up when you were a kid”. 🙂
I didn’t spend much time in the kitchen when I was “a kid” (still don’t!) but man do I admire folks who can just whip things up with what they have.
My favorite thing about this particular chili is the taste of brown sugar. Mmmm!
- 2 pounds lean ground beef (browned and grease drained off)
- 1 chopped onion (browned with beef)
- 1 large can diced tomatoes (sometimes I spice it up and use Rotels instead)
- 1 large can sliced carrots (undrained)
- 1 large can baby butter beans (undrained)
- 1 large can spicy chili beans (most have a seasoned sauce mixed in them)
- 1 can of condensed tomato soup
- 2-3 tablespoons chili powder
- ¼ - ½ cup brown sugar
- 3 habanero peppers (pierce a few times, and float whole on top of chili, stirring them down in occasionally – remove before serving!)
- After cooking beef and onions, I put everything in a crockpot for 8 hours on low (or 4 hours on high). Sometimes I need it done sooner, and just simmer it on the stove for a few hours instead.
- Top with shredded cheddar cheese and/or sour cream.
- Serve with Cornbread Crackers or Fritos corn chips. Taste before serving and add salt, if desired.