My Nannie is a fabulous cook. I can’t think of anything she’s ever made that I didn’t love! One of my favorites has always been her chili. I’ve never asked for her recipe (mostly because I don’t think she really has one), but I made up my own that comes pretty darn close. The biggest difference is that she doesn’t use as many beans (I like my soups hearty) and she doesn’t like things very spicy (this recipe is just a little spicier). Also, Nan always served chili with some sort of cracker–Better Cheddar and Better Swiss were favorites, but I don’t even know if they make those anymore. I like my chili with cheese, sour cream, and sweet cornbread, but you can eat it any way you want. It’s still YUMMY!!!
You need a few of these:
And a little of this:
Mix them all together:
Chili A La Nan
2 and 1/2 pounds hamburger meat
1 onion, diced
3 (10 oz.) can tomatoes with green chilies
1 (15.5 oz) can chili hot beans
1 can dark red kidney beans*
1 can light red kidney beans*
1 can tomato sauce*
2 packages of Chili-O Seasoning
2 cups water
1/8 teaspoon chili powder (more or less depending on how much spice you want)
Brown hamburger and onion together in a large pot.
Drain the grease.
Add all of the other ingredients (don’t drain the beans).
Cook on medium/low heat for 30 minutes. (To prevent scorching–turn the heat down if it starts to boil.)
Turn heat down to low and let simmer for at least another 30 minutes. I usually leave mine on for at least 45-60 minutes, but stir it and make sure it doesn’t scorch.
Serve with sweet cornbread, sour cream, and cheese. (Or whatever you like with your chili.)
*I didn’t check the sizes of cans I used for this recipe, but I believe the kidney beans were the 16 oz. cans and the tomato sauce was either 29 or 32 oz. You can always adjust the amount of sauce and water you use to make the chili thicker or thinner. I’m all about using what you have!!