Chili is always good, any time of the year but if you add 18″ of snow on the ground AND the Super Bowl, you have the perfect combination. This is such a great Super Bowl compliment because you can prepare it ahead and leave it simmering and let people enjoy it as they are ready. We like to lay out a variety of toppings and accompaniments and leave it to our guests. It is low key and always delicious. We tend to like our chili a little spicier than some people, so we might tone this down a little for company and leave some Tabasco out for adjustments. You could make up some cornbread to serve with the chili or go easy and stick to chips, saltines or tortillas. Now grab a bowl and enjoy the game (or the commercials)!
Mary & Kelly
1 ¼ Lbs 85% Lean Ground Beef
1 large can Hunts tomato sauce
1 large can Kuners chili beans
1 large onion, diced
3 cloves garlic, chopped
3 T Gebhardts chili powder
3 T Ancho chili powder
1-3 T Guajillo chili powder
1 t Oregano
Salt & Pepper
Brown the ground beef, making sure to break the beef up forming small crumbles.
When you have a good amount of liquid and fat coming out of the meat, use a paper towel to remove some of the fat.
Add the chili powder and salt and pepper and continue to cook until browned.
When the beef is browned, add the onion and garlic and cook until fragrant and translucent. Add the tomato sauce. Pour off some of the excess chili sauce from the beans, then add to the pot.
Allow to simmer for about an hour, adding water if necessary. Taste for seasonings and adjust as necessary. The color should be deep red.
If you are making this for children you can add 1-2 tablespoons of sugar as my grandma did. If the flavor is flat, add a little vinegar (red wine, sherry or apple cider are best). You can continue to simmer and add more water or seasoning as you like. You can always add some water if you like a thinner consistency or to stretch this if more people show up!