What to Cook for The Big Game: GrandmaMaus's Chili
Chili is apparently a big thing on Game Day. I've gotten several emails this week from the major food websites touting their chili recipes. But, let me tell you, they are all wrong. This here is THE great chili recipe, passed down through the generations in my family. I like it best served over rice. GrandmaMaus herself prefers it over egg noodles. And it's not too shabby ladled over a hot dog or served with melted cheese on top and snacked on with tortilla chips. And, oh, the Frito Pie it makes! Go ahead, serve it on Sunday. Watch the crowds cheer!
GrandmaMaus's Chili
Ingredients:
1-1/2 to 2 pounds ground beef (not too lean)
1 large onion, chopped
1 large green pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons vegetable oil
3 to 4 tablespoons Mexican chili powder
2-1/2 to 3 tablespoons cumin
4 15-ounce cans red kidney beans (do not drain)
1 large can crushed tomatoes in their juice
1 8-ounce can tomato sauce
Salt and pepper to taste
Cheddar cheese, grated (optional garnish)
Sour cream (optional garnish)
Directions:
1. In a large pot, sauté onion, green pepper, and garlic over medium heat until onion is translucent. Add the ground beef, stirring to break up the meat clumps.
2. When the meat is nicely browned add the chili powder and cumin. Cook for 5 minutes, stirring constantly. Add the red kidney beans in their juice to the pot and stir to mix well. When mixture is bubbling add the crushed tomatoes in their juice and the tomato sauce. Stir well. Add salt and pepper to taste.
3. Bring chili to a simmer and cook on low for 2 hours. Stir occasionally.
4. Ladle into soup bowls and garnish with grated cheddar cheese or sour cream (or both).
Serves a small crowd, about 10 people. Can be doubled for a larger crowd.
--KitchenMaus
Susan on February 02, 2008 at 10:11 AM
Oh you're so right! This recipe is almost identical to mine. The only difference is I haven't added garlic and I can my own tomotoes. Tonight I'm going to prepare it for the SuperBowl game tomorrow. There's never many scoops of chili leftover when I make a batch of this chili. Serving it on rice (now use brown rice) has been a tradition of our family and we set out "toppers" when it's served. Bowls of chopped onions, grated cheddar cheeses, sour cream,tortilla chips fill up our island. A batch of Mexican corn bread with jalapenio peppers and corn kernels tops it off. My friends like it with a cold beer too. Glad to read about this recipe and know it IS the best!
Laser hair removal on June 27, 2008 at 07:48 PM
Sow hat do you serve it with? Corn chips? Nann bread ? French loaf? I guess it would all be great.