I’m not sure how the Vintage Modern Mommy’s Chili became my mom’s chili, but it actually is a Betty Crocker recipe that my mom adapted. It’s some of the best chili I’ve ever had, and in Texas, we take our chili pretty seriously. It FINALLY felt like fall this weekend, so I decided it was time for hearty, delcious, bowl-licking chili. I’m drooling just thinking about eating some leftovers of it tonight.
Here’s what you need:
1 lb ground beef
1 1/2 tbsp Gebhardt Chili powder
1 rounded tbsp. minced garlic
1 medium sweet yellow onion
1 medium bell pepper
2 large cans whole tomatoes
1-2 cans of Bush’s pinto beans (depending on how many beans you want)
salt (to taste)
mexican or sharp cheddar shredded cheese
(optional) Jiffy cornbread mix
Here’s How Ya Make It:
1. Chop your onion and bell pepper into small pieces. Put ground beef in a pot on medium high and add onion, bell pepper, and garlic. Cook until meat is browned, onions are translucent, and bell peppers are cooked but not super soft.
2. Add the cans of whole tomatoes to the pot and add the chili powder. Then, with a large spoon, break up the tomatoes a little to let out more juice and make the pieces smaller.
3. Add the beans and salt. Heat to a boil, then lower to a simmer for about 30-45 minutes. You could actually serve it immediately, but the chili tastes better if you let the ingredients meld together.
4. While chili is cooking, make cornbread as per mix directions!
5. Pour into bowls, sprinkle cheese on top. Enjoy!