There was a time when the most popular Chili used to be quite a bit different than the trendy varieties of today. A time when it was made with simpler ingredients and was served as a family meal, not a culinary adventure. A time when it was saucy enough to add a few crackers – and saucy enough that one HAD to use a spoon. I miss that chili.
My little sister recently suggested I do another Chili post; my last was White Bean and Chicken Chili, posted in 2011. I confessed to her that I couldn’t and somewhat shamefacedly (is that a word) admitted it was because I like this simple Chili we grew up with best, and I didn’t think anyone would be interested in it. It’s nothing fancy, nothing trendy, it’s made with beans and ground beef, tomatoes and spices. It’s considered in culinary circles and by chili aficionados to be a rather inauthentic dish.
My sister, though, surprised me by her vehemence when she said she liked it best, too! The following week I ran into a young lady puzzling over cans of tomatoes in store, consulting with her boyfriend on her I Phone. Turns out she was making her (long passed on) Grandma’s Chili recipe to surprise her Dad, who had been craving it for years. They were concerned, never having had this type of chili that it was too thin and were trying to figure out how to fix it. We went over her recipe, which was almost exactly like my Mother’s. She just needed to simmer it longer.
(So now you know me…one of those strange people who actually sometimes talks to others in the grocery store…sorry, child number 1, but it’s true.)
Perhaps comfort food to both my sister and myself, as well as to this unknown (and I’m sure, very happy) man from Minnesota, this Chili is just a simple dish enjoyed by all who ate it just because it was good, all while never knowing any “better!” I concluded that sometimes “Good” is really “Good Enough.”
So here’s the recipe my Mom used, a recipe I’m sure was passed around and turned out by many of her generation, and this is how I make it for my family – but I use Pintos rather than Kidney beans. I always double this and use dried beans for economy’s sake, although one can use canned beans, instead. One package of beans (a pound) is too much, so I soak and cook the whole package and put about 1 1/2 cups of the beans in the chili and store the rest in two ziplocs with about 1 1/2 cups of beans, each, in the freezer for a later use.
This Chili is generally served with plain old saltines, although corn bread would be good. Add toppings as desired, which my kids love, although my sister and I had never heard of such a thing when we were young! This recipe cost me well under $5.00 to make – see Strategies Applied, below.
Old Fashioned American Chili
- 3 tablespoons oil
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 pound chopped (or ground) beef
- 3 cups water (see note)
- 1 1/3 cups canned tomatoes with the juice
- 1 green pepper, chopped
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne
- 1 teaspoon crushed cumin seeds (use about 3/4 teaspoon ground)
- 1 bay leaf
- 2 tablespoons chili powder
- 1/8 teaspoon basil
- 1 1/2 teaspoon salt
- 15 to 16 ounce can kidney beans, rinsed and drained, equivalent of 1/3 pound of dried, about one and a half cups, cooked. I substitute Pinto beans.
Heat oil in a Dutch oven, add the onion and garlic and saute until golden brown. Add the meat and brown. (I drain off the excess oil and fat at this point.)
While this is cooking, bread up the tomatoes by hand, squishing them. If the top portion, near the stem is hard and unpalatable, remove.
Add all the remaining ingredients, including tomatoes to the pan, bring to a boil, reduce heat and simmer, uncovered until the sauce is thickened to desired consistency, about three hours (traditionally this chili is served on the thin side.) If desired, add one can of kidney beans just before serving.
note: I often use about a cup and a half of water so it doesn’t need to simmer for quite as long. A good, long simmer is important to meld all the flavors, but three hours, in my mind seems rather excessive. I’ll generally simmer it for an hour and a half or so, give or take, maybe two. I also normally double this – If I’m cooking for so long, it seems a shame to make just one recipe’s worth. Better the next day, this recipe also freezes very well.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Put Your own Spin on It:
- This recipe, can of course, be varied any way you’d like, but like many old fashioned dishes, too many changes may cause them to lose their charm. I’d actually suggest if you’re looking for another type of chili recipe, to start with another chili rather than attempting to modify this recipe into something it’s not.
- A few minor changes may easily be made, like substituting the ground beef for cubes, poblanos for the bell pepper, which would make this a bit more authentic while still keeping in the spirit of the original.