Winter is in full swing, bringing cold weather and even snow--which means the perfect conditions for a hot, cozy bowl of soup! I am a major soup lover, so there are many different varieties and recipes I favor. One of those favorites is chili, but specifically my mom and grandmother’s recipe. I’ve had plenty of good versions of this classic through the years, but by far my favorite one remains this family staple recipe. It also remains a favorite at our church's annual Chili Cook-off.
If you’re looking for just the right chili recipe, definitely give this one a try!
2 lbs. ground beef
3 large cloves of garlic, minced
2 large onions, chopped
2 (16 oz.) cans kidney beans, undrained
2 cups water
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
2 tbsp. Chili powder
2 tsp. Garlic salt
1 tsp. Pepper
1 tsp. Dried oregano
1 tsp. Ground cumin
½ tsp. Red pepper
Hot sauce to taste (Tobasco recommended)
Combine ground beef, garlic, and onions in a large pot. Cook until beef is browned. Drain well. Add beans and the next 10 ingredients. Reduce heat and simmer uncovered for 1 hour, stirring occasionally.
**This can also be made in the crockpot! Just cook your beef, garlic, and onions on the stove first, then transfer with other ingredients into a crockpot and cook for desired time.**