This is my version of my mom’s chili, she got the recipe from Kerry, a family friend, although I’m sure his was much spicier. The original recipe calls for some banana peppers, though my mom never added them. This is a real comfort food to me. It’s a little different from your average chili, because it includes lots of veggies. It’s so, so good.
Funny story, one of my brothers old girl friends wanted to make him a special dinner and asked him what he’d like. He said chili, thinking of mom’s chili of course, the only chili we ever knew. She made him what I’m sure was a lovely, traditional chili of beans, and meat, and asked expectantly what he thought. He said “this isn’t chili” which lead to quite an argument. So, this isn’t indeed your traditional chili, but I promise it’s delicious.
This chilli is the perfect dish for this time of year when it’s harder to get good fresh veggies. It’s also a good one for anyone trying to eat healthy, since it’s packed with so many veggies. I usually serve it with a good crusty bread.
Chili
Ingredients
- 2 cans diced tomatoes
- 2 cans red kidney beans
- 1 can green beans
- 1 can yellow beans
- 1 can corn
- 1 package chili seasoning
- 2 lbs ground beef
- 1 large package fresh mushrooms -sliced
- 1 large onion -diced
- 1 green pepper -diced
- 3 cloves of garlic -minced
- 1 tsp Worcestershire sauce
- 1 tsp angostura bitters
- 1/2 - 1 tsp chili flakes
- salt and pepper to taste
Instructions
- In a large saucepan combine canned ingredients, chill seasoning, worcestershire sauce, angostura biters, chill flakes and salt and peper. Simmer on low
- Brown ground beef in a frying pan, with some salt and pepper. Drain any fat, and add the meat to the large saucepan.
- Fry other ingredients -mushrooms, onion, green pepper and garlic, when cooked through add to saucepan
- Mix every together and simmer for 2 hours on low
Something to look forward to on a cold winters night. Make it this weekend, and enjoy the leftovers for lunches.
With a big bowl of chili on a cold day, life really is party.
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