I shared my mom’s awesome chili recipe a long time ago, but it’s buried in a post with no photos. I thought it deserved a post all its own.
I love this chili because it sneaks in a good amount of veggies and makes a TON! I always have enough leftover for chili dogs and another night of eating just chili (I usually freeze a few portions). It’s great for guests too, because all of the work can be done before they even arrive.
medium onion, finely diced
three stalks of celery, finely diced
three carrots (or about 3/4 cup baby carrots), finely diced
1 1/2 lb lean hamburger (or ground bison, if you can find it. It tastes almost exactly like hamburger but is lower in fat and cholesterol and higher in protein and iron)
1 can rotel
1 can petite diced tomatoes
1 can navy beans, rinsed
2 cans chili beans
1 package Williams chili seasoning
1 tbsp molasses
1 tsp apple cider vinegar
salt and pepper to taste
cheddar cheese, shredded (optional)
*Don’t feel like dicing? Supermarkets often have “soup starters” of pre-diced onions, carrots, and celery in the produce section.
*Substitute 1 can tomatoes for 2 medium fresh tomatoes.
Brown the meat on medium high heat while you are chopping your veggies.
Drain meat and add in chili seasoning. Mix.
Add veggies to meat and cook for two minutes on medium heat, stirring often.
Add the tomatoes, rotel, molasses vinegar, and beans. Do not drain tomatoes, rotel, or chili beans.
Season with slat and pepper as needed.
Bring to just boiling, then reduce heat and cover.
Cook on low heat for an hour.
If desired, garnish with shredded cheese and crackers (We like Fritos on top) before serving.
Voila! Super easy, super delicious.