Sunday, March 9, 2008

Easy, Delicious Chili Con Carne

The world needs the recipe for Grant's Mom's Famous Chili.

Everyone loves this chili.

My mom made it quite often when I was growing up. We'd always crush saltine crackers over the top for the final touch. I use Jacob's Cream Crackers now, since you can't buy real saltines in Prague. (Robertson's sells Cream Crackers.)

There's just no way to screw up this chili, and it's versatile enough that you can add (or subtract) anything you want from it.

You can add more meat, or make it half ground beef and half ground pork, or take out the beans, or just add one can instead of two, or spice it up with more chili powder. I've even poured a few shots of bourbon in for a little extra kick.

It's also very simple to prepare. Open a few cans, chop an onion and a pepper, and that's it.

It always comes out tasting great, and is the hit of any party I bring it to. I always bring home an empty pot.


2 lbs ground beef (around 1 kilogram)
1 large onion, chopped
1 large green pepper, chopped
1 or 2 cans kidney beans
2 large cans chopped tomatoes
2 or 3 cloves of crushed garlic, or garlic powder, to taste
salt and pepper, to taste
1 package chili con carne spice mix

Place beef in big pot and add 1 cup of water (about .25 liter). Stir beef to remove lumps. Add other ingredients.

Cook on low heat for 3 to 4 hours until done.

Add extra chili powder when finished, to taste. But be careful, a little goes a long way.


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